Name: Roast beef with herb & pistachio salsa verde
Prep time: 20 min
Cook time: 60 min
Total time: 80 min
Yield: 1
Ingredients: 2kg beef scotch fillet, trimmed; 18.20 gm olive oil; 60ml (1/4 cup) extra virgin olive oil; 40.00 ml red wine vinegar; 1 garlic clove, crushed; 5.90 gm Dijon mustard; 125.00 ml chopped fresh continental parsley; 125.00 ml chopped fresh basil; 55g (1/3 cup) pistachio kernels, coarsely chopped; 40.00 ml drained baby capers, rinsed; 2 drained anchovy fillets, finely chopped

Roast beef with herb & pistachio salsa verde

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Prep Time:
20 minutes

Cook Time:
60 minutes

Total Time:
80 minutes

Elevate beef with Italian flavors, beans, crunchy nuts, and a savory herb mix.

Ingredients:

2kg beef scotch fillet, trimmed
18.20 gm olive oil
40.00 ml red wine vinegar
5.90 gm Dijon mustard
125.00 ml chopped fresh continental parsley
125.00 ml chopped fresh basil
55g (1/3 cup) pistachio kernels, coarsely chopped
40.00 ml drained baby capers, rinsed
2 drained anchovy fillets, finely chopped

Instructions:

Preheat the oven to 200°C. Tie the beef with unwaxed kitchen string at 3cm intervals. Then, place the beef in a roasting pan, drizzle with oil, and season with salt and pepper. Roast for 1 hour for a medium cook or to your desired level. Rest covered with foil for 10 minutes after transferring to a plate, keeping the flavorful pan juices.
Prepare the salsa verde by whisking together oil, vinegar, garlic, and mustard until fully incorporated. Add parsley, basil, pistachio, capers, and anchovy, then season with salt and pepper.
Slice the beef thinly against the grain and arrange on plates. Spoon salsa verde on top and drizzle with the flavorful pan juices.

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