Fillet of beef with green peppercorn salsa verde & potato purée

Preheat the oven to 180°C.

Combine the garlic and green peppercorns in the small bowl of a food processor or in a mortar and pestle, and process or pound until blended.

Add the chopped rocket, parsley, lemon juice and 4 tablespoons of olive oil and combine until you have a coarse sauce. Set aside.

Place the potatoes in a saucepan and cover with cold water. Add the salt, bring to the boil then reduce to a steady simmer and cook until tender. Drain and leave until cool enough to handle then peel.

Return the potatoes to the pan and shake the pan over the heat for 2-3 minutes to dry out the potatoes. Mash the potatoes with the cold butter or pass the potatoes through a ricer into a bowl containing the butter then stir to combine. If you like a very smooth purée, press the potato through a sieve. (At this point it can be refrigerated until needed and gently reheated in a pan before serving.) Heat the milk in a pan to just before boiling point then slowly add to the potato while stirring. Season with salt to taste.

Rub 1 tablespoon of olive oil over the eye fillet then season with flaky salt. Heat a frying pan to very hot and cook the beef for 1-2 minutes on each side to brown all over. Transfer to an oven tray and roast for 25 minutes (for rare) then cover loosely with tinfoil and set aside to rest for 10 minutes.

To serve, divide the potato purée among 4 warm plates. Slice the beef and place on each serve. Top with a spoonful of green peppercorn salsa verde and serve with wine.

Wine match: Wolf Blass Gold Label Shiraz