Peppered Beef with Pesto Salsa Verdi
SERVES 20
PREPARATION 10 minutes
COOKING TIME 1 hour
INGREDIENTS
2 x 2kg whole beef fillets, trimmed
2 tablespoons olive oil
Cracked black pepper
Fresh basil leaves for garnish
Salsa Verdi: combine
190g jar Leggo’s Pesto - Traditional
500g sour cream
52g jar John West Anchovies, drained
1 tablespoon capers, chopped
½ cup finely chopped fresh parsley
STEP 1
Place beef fillets in a greased baking tray, brush with olive oil and sprinkle generously with black pepper. Bake in a preheated oven at 200ºC for 1 hour.
STEP 2
Remove from oven, wrap tightly in foil and set aside for 20 minutes to rest. Refrigerate until required.
STEP 3
Cut beef into thin slices and arrange on a platter. Serve with Salsa Verdi.
(We have served the beef with wedges of capsicum which can be char-grilled or stir-fried and served hot or cold. Garnish with fresh basil leaves).
TIP
Beef can be cooked up to 2 days ahead and tightly wrapped in foil. Keep refrigerated.
Slicing can be done up to 1 day ahead arranged on platters and tightly covered with plastic wrap.
You may need to pre-order a scotch fillet or eye fillet from your butcher.
