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