Ingredients for Fillet Of Beef With Salsa Verde
- Filet Of Beef
- Coarse Grain Mustard
- Black Peppercorns
- Black Mustard Seeds
- Vegetable Oil
- Flat Leaf Parsley
- 2 tablespoons capers, drained
- 2 cloves garlic, minced
- 2 ounces anchovy fillets, drained
- 1 tablespoon lemon juice
- 1/4 cup crustless bread, day-old is ideal
- Olive Oil
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How to Make Fillet Of Beef With Salsa Verde
- Preheat your oven to 190°C (375°F).
- Spread 1 tablespoon of Dijon mustard evenly over the beef fillet. Roll the fillet in 1 tablespoon of black peppercorns and 1 tablespoon of mustard seeds.
- Heat 2 tablespoons of olive oil in an oven-safe skillet over medium-high heat. Sear the beef fillet for 2-3 minutes per side, until nicely browned.
- Transfer the skillet to the preheated oven and roast for 35-40 minutes, or until a meat thermometer inserted into the thickest part registers your desired internal temperature (e.g., 130°F for medium-rare).
- While the beef rests, prepare the Salsa Verde: Combine 1 cup of fresh flat-leaf parsley, 2 tablespoons of capers (drained), 2 cloves of minced garlic, 2 ounces of anchovy fillets (drained), 1 tablespoon of lemon juice, and 1/4 cup of crustless bread (day-old is ideal) in a food processor.
- With the food processor running, slowly drizzle in 1/2 cup of extra virgin olive oil until a thick, emulsified paste forms.
- Let the beef rest for 10 minutes before slicing thinly against the grain. Serve immediately with the vibrant Salsa Verde.
Nutrition Information (Approximate per serving)
Sodium
24 g
Sugar
9g
Fat
143g
Carbs
6g
Recipe Tags (Choose a tag and find related recipes!)
60 Minutes Or Less Time To Make Course Main Ingredient Cuisine Preparation Occasion South West Pacific For 1 Or 2 Sauces Main Dish Condiments Etc Beef Australian Oven Easy European Dinner Party Holiday Event Romantic Food Processor Blender Dietary Spicy Meat Taste Mood Equipment Small Appliance Number Of Servings
