Ingredients:
500 g filet of beef, trimmed of all visible fat and sinew
4 tablespoons coarse grain mustard
4 teaspoons black peppercorns, crushed
4 teaspoons black mustard seeds, crushed ( I use brown if that’s what’s in the cupboard)
4 teaspoons vegetable oil
1 bunch flat leaf parsley
2 teaspoons capers, drained
1 clove garlic, crushed
2 anchovies, drained
20 ml lemon juice
2 slices bread, crusts trimmed
60 ml olive oil
Directions:
Preheat your oven to 190C degrees.
Spread the meat with the mustard, then roll in the pepper and mustard seeds.
Heat the oil in a frying pan, and add the beef, turning to brown on all sides.
Place the beef in a baking dish, and cook for 35-40 minutes or until cooked to your liking.
SALSA VERDE: Place the parsley, capers, garlic, anchovies, lemon juice and bread in a food processor or blender and work until finely chopped.
With the motor running, slowly add the oil and continue processing to make a thick paste.
To serve, slice the beef and serve with Salsa Verde.
Servings: 2
Time preparation: 20 min.
Time total: 60 min.