WHAT I’M COOKING...
Fiona Smith’s seared beef with crisp salsa verde
SERVES 8 / PREPARATION 20 MINUTES PLUS OVERNIGHT MARINATING/ COOKING 28 MINUTES
This is designed to be served at room temperature. The topping is like a deconstructed salsa verde where all the ingredients are fried to a crisp! You can do this step the day before and reheat it on a tray in a hot oven for about 3 minutes to crisp up. If you can, buy an even thickness of beef so you don’t end up with overcooked tail ends.
FOR THE MARINATED BEEF
2 tablespoons Japanese or light soy sauce 1 tablespoon brown sugar 1 tablespoon tomato paste 2 tablespoons red wine vinegar 800g eye fillet 2 teaspoons olive oil 2 tablespoons finely chopped oregano Preheat the oven to 200°C. Mix together the soy sauce, sugar, tomato paste and vinegar and set aside – this is the marinade.
Heat an ovenproof frying pan to hot. Rub the eye fillet all over with the oil. Sear the fillet for 2 minutes on each side (8 minutes total) until browned then move to the oven for 10-15 minutes (for rare to medium rare), turning once halfway through. Remove the frying pan from the oven and set back on the element. Pour the marinade over the beef, quickly turning the beef to coat and letting the marinade bubble.
Remove immediately from the heat, transfer the beef to a dish and pour over the marinade. Cool, cover and refrigerate overnight, turning occasionally.
FOR THE CRISP SALSA VERDE
2 cups sunflower oil 3 shallots, finely sliced 3 tablespoons capers, drained 1 garlic clove, halved 1 cup coarse breadcrumbs 6 anchovies, drained, finely chopped (optional) 1 teaspoon Dijon mustard 1 tablespoon lemon juice 2 tablespoons extra virgin olive oil 2 cups flat-leafed parsley leaves Heat the sunflower oil in a medium saucepan to 180°C. Have a slotted spoon ready. Spread the shallots and capers on pieces of paper towel to dry out a little.
Fry the shallots in the oil for about 2 minutes or until golden, then remove with the spoon and drain on crumpled paper towel (I find crumpling the paper towel helps it absorb the oil better).
Add the garlic to the oil and fry for 30 seconds or until just golden, then remove and drain on crumpled paper towel.
Add the capers and fry for 30 seconds or until just golden, then remove and drain on crumpled paper towel. Finally fry the breadcrumbs for 1-2 minutes or until just golden, remove from the oil and drain on crumpled paper towel.
In a jar, make the dressing by shaking together the anchovies (if using), mustard, lemon juice and olive oil.
To serve, slice the beef fillet thinly and arrange on a platter. Top with the parsley, drizzle with the dressing and season with flaky salt and freshly ground black pepper, then scatter over the fried bits.