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I cook this all the time in summer and even took it along for Christmas day with the Gordons.

On that occasion I served it with a salsa verde which packed a fair punch but we washed it down with some Orange area wines which definitely took the edge off. By the way, yes, sorry you do need the anchovies.

Method:

Rub the beef with the cloves of garlic, then rub all over with the flour. Using your hands, massage the seedy mustard into the beef. Roast with a teaspoon of oil in the pan at 200 C until the meat thermometer reads medium.

Let it rest for an hour (please don’t skip this bit!)

Wrap in foil and refrigerate until needed.

Salsa Verde

Soak bread in ½ the oil for 30 minutes, place in a blender with the rest of the ingredients. Blend until a smooth paste forms.

Ingredients:

  • Whole scotch Fillet of Beef
  • Olive oil
  • 2 cloves garlic
  • ¼ cup Flour
  • Seedy mustard

Salsa Verde

  • 1 slice of wholemeal stale bread
  • 4 tablespoons Olive Oil
  • 3 cornichon
  • 2 Garlic Cloves
  • 1 tablespoon Capers
  • 2 Anchovies
  • 1 tablespoon Lemon Juice
  • 1 handful Parsley
  • 1 handful Basil
  • Black pepper