Fillet of Beef with Green Goddess Dressing

Fillet of Beef with Green Goddess Dressing
A hearty meal for the Summer dinner table.

Serves 4 to 6

1.25kg beef fillet, trimmed
2 tbsp oil
250g cocktail truss tomatoes
275g yellow baby Roma truss tomatoes
Extra watercress leaves, to garnish

Green Goddess Dressing
1 avocado, chopped (250g)

2 cups watercress (60g)
1 tbsp capers, drained
3 tsp Dijon mustard
2 small cloves garlic, chopped
2 spring onions, chopped
½ cup parsley leaves
2 tbsp olive oil
2 tsp lemon juice
½ cup sour cream
1 tbsp tarragon leaves

Preheat oven to 200˚C (fan-forced). Rub beef with 1 tablespoon oil and season well with salt and pepper. Heat a heavy-based frying pan over a high heat. Sear beef for 7 minutes, turning regularly. Roast beef in oven for 25 to 30 minutes, for medium-rare, or until cooked to your liking. Cover lightly with foil. Rest for 20 minutes before cutting into thick slices.

To make dressing, process avocado, watercress, capers, mustard, garlic, spring onions, parsley, olive oil, lemon juice, sour cream and tarragon in a food processor until smooth. Season with salt and pepper to taste. Place tomatoes on a baking tray. Drizzle with remaining oil and season with salt and pepper. Cook for 15 minutes or until just collapsing.

Serve beef with dressing, roasted tomatoes and extra watercress.


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