- 1-2 Cloves Garlic
- 2 big handfuls of fresh flat-leaf parsley
- 1 bunch of fresh basil
- 1 handful of fresh mint
- 1 small handful of capers
- 1 small handful of gherkins, in sweet vinegar
- 6 quality anchovy fillets
- 1 tablespoon Dijon mustard
- 3 tablespoons red wine vinegar
- 8 tablespoons really good extra virgin olive oil
- Finely chop the garlic, then roughly chop the herbs, capers and gerkins.
- Place all the ingredients in a food processor and blend until you achieve the right consistency.
- Balance the flavours with black pepper, a bit of salt and a little more vinegar if needed.
CHEF’S TIP: Store Salsa Verde in a glass jar in the fridge for up to 2 weeks.
- 1 Kg Whole Piece Of Thick Beef Fillet (Middle – Cut)
- Olive oil
- Malden salt and pepper
- Preheat the oven to 220C
- Rub the fillet of beef with olive oil and plenty of salt and pepper
- Heat a large frying pan until very hot. Fry the fillet on all sides until browned. Transfer to a roasting tin.
- Place the fillet in the centre of the roasting tin. Roast for 23 minutes for medium-rare.
- When the beef is cooked, remove from the oven, cover with aluminium foil and leave to rest for 15 minutes.
- Slice and serve with Salsa Verde
Kimberly Wood is a qualified chef and established food stylist specialising in videography, stills and recipe development. @kimberly_wood_food_stylist