Rare roast beef fillet with green sauce
|1||garlic — cloves, finely chopped|
|10 ml||Dijon mustard|
|8||olives — green, pitted, chopped|
|60 ml||fresh herbs — parsley, chives, basil, tarragon or mint|
|80 ml||olive oil — extra virgin|
|1||salt and freshly ground black pepper|
|1.8 kg||beef — fillet|
|1.5 kg||baby potatoes|
|1||butter — knob|
|60 ml||fresh mint — chopped|
Preheat oven to 240ºC.
Mix green sauce ingredients together.
Season and set aside.
Tie beef with kitchen string at 3-4cm intervals (to help the meat keep its shape while cooking), rub with olive oil and season.
Heat a heavy-based pan over a high heat and brown meat all over.
Roast meat for 15-20 minutes then remove and rest in a warm place.
Cook baby potatoes until tender.
Drain and toss with half the butter, mint and seasoning.
Blanch asparagus, toss with remaining butter and season.
Thickly slice meat and serve with green sauce and vegetables.
Buy all the ingredients now from Pick n Pay.