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Roasted beef with mustard & salsa verde

Method

  • Preheat oven to highest degree.
  • Cook the potatoes in plenty of lightly salted boiling water until reasonably tender. Then drain well and place in a large heavy-bottomed oven tray. Sprinkle with a little oil, season and cook in the oven until golden brown all over.
  • At the same time, place the beef in another large oven tray, lightly season and smear all over with grain mustard. Then cook in the oven to the desired degree. When ready, remove and allow to rest for about 10 mins, before slicing into 4.
  • To make the salsa verde, process the parsley, mint, basil and garlic with the Dijon mustard, anchovies, capers, ¾ cup oil, vinegar and seasonings. Taste for seasoning.
  • Serve the sliced beef on individual plates with a good dollop of the salsa verde and potatoes alongside.

Ingredients

  • 3 large potatoes, cut into chunks
  • olive oil
  • freshly ground salt & pepper
  • 1 kg piece centre cut fillet of beef, trimmed of all fat & sinew 
  • grain mustard
  • 2 cups Italian parsley leaves
  • 12 mint leaves
  • 12 basil leaves
  • 1 garlic clove, crushed
  • 1 tbsp Dijon mustard
  • 3 anchovy fillets
  • 1 tbsp capers, drained
  • a good splash of red wine vinegar

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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    1 stick125 gm
    a dashless 1/8 tspn
    4 tspn1 tbsp
    3 tbsp1/4 cup
    1 cup250 ml
    4 cups1 litre
    3 tbsp1/2 cup
    1 lb450 gm