Whole Scotch Fillet with Salsa Verde and New Potatoes

By Dixie Elliott

Whole Scotch Fillet with Salsa Verde and New Potatoes

Whole scotch fillet with salsa verde and new potatoes, brought to you by MiNDFOOD.

Serves 4

1 bunch watercress, sprigs removed (you will

need 2 cups firmly packed sprigs)

1 bunch dill, sprigs removed

2 tbsp capers, rinsed

2 tbsp lemon juice

1 garlic clove, crushed

½ cup extra-virgin olive oil, plus extra

to cover sauce

2 tbsp olive oil

850g new potatoes, scrubbed

800g whole Scotch fillet

mustard, to serve

1 Place watercress, dill, capers, lemon juice 
and garlic into a food processor and process until finely chopped. With processor motor running, add oil in a slow, steady stream until a smooth, thick sauce forms. Season with salt and pepper. Transfer to a serving bowl. Smooth top and cover with a thin layer of oil to prevent sauce discolouring.

2 Preheat oven to 220˚C. Place potatoes into a roasting pan. Add 1 tbsp of the oil and toss until potatoes are coated with it. Roast for 30 minutes.

3 Tie 3 pieces of kitchen twine around the beef to secure and hold shape. Season beef on all sides with salt and pepper. Heat remaining oil in a frying pan over medium-high heat. Add beef and cook for 8-10 minutes or until browned on all sides. Transfer to roasting pan with potatoes and cook for 25 minutes for medium rare or longer until cooked to your liking.

4 Place beef on a chopping board and cover to keep warm. Stand for 10 minutes; remove twine.

5 Slice and serve with potatoes, salsa verde and your choice of mustard on the side.


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