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  • 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


  1. Finely chop the garlic, then roughly chop the herbs, capers and gerkins.
  2. Place all the ingredients in a food processor and blend until you achieve the right consistency.
  3. 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


  1. Preheat the oven to 220C
  2. Rub the fillet of beef with olive oil and plenty of salt and pepper
  3. Heat a large frying pan until very hot. Fry the fillet on all sides until browned. Transfer to a roasting tin.
  4. Place the fillet in the centre of the roasting tin. Roast for 23 minutes for medium-rare.
  5. When the beef is cooked, remove from the oven, cover with aluminium foil and leave to rest for 15 minutes.
  6. 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

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