Roast beef with herb & pistachio salsa verde

Add Italian flair to tender beef with crisp beans and a smothering of nuts, capers, anchovies and herbs.

Recipe «Roast beef with herb & pistachio salsa verde» presented in category Recipes / Fish, to prepare this dish you will need no more 1:00 minutes. To make this dish at home by prescription from the author Gomer would need: 2kg beef scotch fillet, trimmed, 1 tbsp olive oil, 60ml extra virgin olive oil, 2 tbsp red wine vinegar, 1 garlic clove, crushed , 1 tsp Dijon mustard, 1/2 cup chopped fresh continental parsley, 1/2 cup chopped fresh basil , 55g pistachio kernels, coarsely chopped, 2 tbsp drained baby capers, rinsed, 2 drained anchovy fillets, finely chopped.

Ingredients:

• 2kg beef scotch fillet, trimmed 
• 1 tbsp olive oil 
• 60ml extra virgin olive oil 
• 2 tbsp red wine vinegar 
• 1 garlic clove, crushed 
• 1 tsp Dijon mustard 
• 1/2 cup chopped fresh continental parsley 
• 1/2 cup chopped fresh basil 
• 55g pistachio kernels, coarsely chopped 
• 2 tbsp drained baby capers, rinsed 
• 2 drained anchovy fillets, finely chopped 

Instructions

1. 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.
2. 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.
3. Thinly slice the beef across the grain and divide among serving plates. Top with salsa verde and drizzle over reserved pan juices.