Peppered fillet with rocket Salsa Verde

The Salsa Verde gives this simple fillet added festive deliciousness.
dinner,low carb,beef
Image by:
Recipe from: 13 August 2015
Preparation time: 10min + 20 min cooling time
Cooking time: 25 min


  • 1 1/2
    beef fillet
  • Olive oil
  • Sea salt and black pepper
  • 1/3
    Dijon mustard
  • 3
    pink peppercorns
  • 30
    each rocket, dill and basil, chopped
  • 2
    anchovies, chopped
  • 1
    Dijon mustard
  • 1
    capers, chopped
  • juice of ½ lemon
  • 1/2
    olive oil
  • sea salt and black pepper
Servings: Change Serving


Preheat oven to 200°C. Brush fillet with olive oil and season well with salt and pepper. Place a large frying pan over a high heat, sear the fillet on all sides until browned and set aside.

For the rocket salsa verde: mix together the rocket, dill, basil, anchovies, Dijon mustard, capers and lemon juice. Stir in the lemon juice and olive oil.
Brush fillet with mustard and roll in pink peppercorns. Place on a lined baking tray and roast for 20 minutes. Remove and allow to stand for 20 minutes before slicing. Serve with rocket salsa verde.

Words and image:
Fairlady magazine

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