Roast beef fillet with salsa verde

Name: Roast beef fillet with salsa verde
Cook time: 25 min
Total time: 25 min
Yield: 6
Ingredients: 1 ⅕ kgs Beef fillets (Main); ½ cup Red wine; 2 cloves Crushed garlic; 2 Tbsp Olive oil; 1 cup Coriander, packed, choppd; 4 cloves Crushed garlic; 1 cup Basil, packed, choppd; 1 cup Mint leaves, packed, choppd; ¼ cup Lime juice, up to 1/2 cup; 3 Tbsp Olive oil; 3 Tbsp Horseradish, or 4; 3 Tbsp Mustard, (apricot)

25 min

for 6 people

NZME. regionals

Marinade

1 ⅕ kgs	Beef fillets (Main)
½ cup	Red wine
2 cloves	Crushed garlic
2 Tbsp	Olive oil

Salsa Verde

1 cup	Coriander, packed, choppd
4 cloves	Crushed garlic
1 cup	Basil, packed, choppd
1 cup	Mint leaves, packed, choppd
¼ cup	Lime juice, up to 1/2 cup
3 Tbsp	Olive oil

Topping

3 Tbsp	Horseradish, or 4
3 Tbsp	Mustard, (apricot)

Directions

Place the beef in a plastic bag with the wine, garlic and olive oil.
Massage the marinade into the beef. Refrigerate for at least 2 hours.
To make the salsa verde, combine garlic, capers, herbs, lime juice and olive oil.
Cover and keep cool until 15 minutes before serving.
Preheat the oven to 190 degC. Remove the beef from the marinade, pat dry and place in a small roasting pan.
Brush with horseradish mustard. Roast for about 20-25 minutes, turning twice during cooking depending on the thickness of the meat.
For medium-rare, the internal temperature should be about 60 degC.

Note: To test for doneness: Rare beef feels soft and spongy when you push it with your finger. Medium beef feels firmer and springs back. Well-done meat feels very firm.