Recipe: Roast beef fillet with salsa verde

Suggested wine match: Cabernet sauvignon or shiraz.

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.

Ingredients:
1.2kg beef fillet
Marinade: 1/2 cup red wine
2 cloves garlic crushed
2 tbsp olive oil

Salsa verde:
4 cloves garlic, crushed
1/4 cup capers, rinsed and chopped
1 packed cup each: coriander, basil, mint leaves, chopped
1/4-1/2 cup lime juice
3 tbsp olive oil

Topping:
3-4 tbsp horseradish and apricot mustard

Method:

1.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.

2.To make the salsa verde, combine garlic, capers, herbs, lime juice and olive oil. Cover and keep cool until 15 minutes before serving.

3.Preheat the oven to 190C. 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 60C.

Serves about 6.