Beef with Salsa Verde Platter

Serves 8, Prep and Cook 1 hour, 15 mins

1.2kg piece beef eye fillet

(see Tip)

2 tblsps Dijon mustard

3 tsps fennel seeds

2 x 330g packets ciabatta garlic

bread loaves

Sliced roma tomatoes, sliced roasted red capsicum, artichokes and baby rocket leaves, to serve

SALSA VERDE

1½ cups fresh parsley leaves 2 tblsps drained capers 2 drained anchovies, chopped 2 green spring onions, chopped 2 cloves garlic, crushed

½ cup olive oil

2 tblsps white vinegar

1 Rub beef with combined mustard and fennel. Season with salt and pepper.

2 Heat an oiled, large flameproof roasting pan over a high heat. Add beef. Cook, turning occasionally, for about 7 minutes, or until browned all over.

3 Transfer hot pan to a hot oven (200C). Cook for about 25 minutes for medium-rare, or until beef is cooked to your liking. Remove from oven. Rest beef in pan, loosely covered with foil, for 1 hour. Thinly slice.

4 Meanwhile, to make salsa verde, place all ingredients in a blender. Blend until smooth. Season with salt and pepper.

5 Just before serving, heat garlic bread according to packet directions.

6 Arrange beef, tomatoes, capsicum, artichokes and rocket on a serving platter. Drizzle a little of the salsa verde over beef, serving the remaining separately. Serve with garlic bread.