Add Italian flair to tender beef with crisp beans and a smothering of nuts, capers, anchovies and herbs.
- Preheat oven to 200°C. Use unwaxed kitchen string to tie the beef at 3cm intervals. Place the beef in a roasting pan and drizzle with the oil. Season with salt and pepper. Roast for 1 hour for medium or until cooked to your liking. Transfer to a plate, reserving the pan juices. Cover the beef with foil and set aside for 10 minutes to rest.
- Meanwhile, to make the salsa verde, whisk the oil, vinegar, garlic and mustard in a bowl until well combined. Stir in the parsley, basil, pistachio, capers and anchovy. Season with salt and pepper.
- Thinly slice the beef across the grain and divide among serving plates. Top with salsa verde and drizzle over reserved pan juices.
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