Roast beef with herb & pistachio salsa verde meal ideas
Ingredients
2kg beef scotch fillet, trimmed
1 tablespoon olive oil
Herb & pistachio salsa verde
60ml (1/4 cup) extra virgin olive oil
2 tablespoons red wine vinegar
1 garlic clove, crushed
1 teaspoon Dijon mustard
1/2 cup chopped fresh continental parsley
1/2 cup chopped fresh basil
55g (1/3 cup) pistachio kernels, coarsely chopped
2 tablespoons drained baby capers, rinsed
2 drained anchovy fillets, finely chopped
Roast beef with herb & pistachio salsa verde meal ideas
Method
Step 1
Preheat oven to 200°C. Use unwaxed kitchen string to tie the beef at 3cm intervals. Place the beef in a roasting pan and drizzle with the oil. Season with salt and pepper. Roast for 1 hour for medium or until cooked to your liking. Transfer to a plate, reserving the pan juices. Cover the beef with foil and set aside for 10 minutes to rest.
Step 2
Meanwhile, to make the salsa verde, whisk the oil, vinegar, garlic and mustard in a bowl until well combined. Stir in the parsley, basil, pistachio, capers and anchovy. Season with salt and pepper.
Step 3
Thinly slice the beef across the grain and divide among serving plates. Top with salsa verde and drizzle over reserved pan juices.
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