Fillet of Beef with Salsa Verde

My idea of a special occassion dish, and one that Russell is often asked to cook for ME. I could eat the Salsa Verde off a spoon, I love the flavours so much.

• Ready In: 1 hr
• Serves: 2

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

• SALSA VERDE

• 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

1. Preheat your oven to 190C degrees.
2. Spread the meat with the mustard, then roll in the pepper and mustard seeds.
3. Heat the oil in a frying pan, and add the beef, turning to brown on all sides.
4. Place the beef in a baking dish, and cook for 35-40 minutes or until cooked to your liking.
5. SALSA VERDE: Place the parsley, capers, garlic, anchovies, lemon juice and bread in a food processor or blender and work until finely chopped.
6. With the motor running, slowly add the oil and continue processing to make a thick paste.
7. To serve, slice the beef and serve with Salsa Verde.