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Ingredients Jump to Instructions ↓

  1. 30 ml vegetable oil

  2. 1 beef fillet (about 1 1/5kg), trimmed and tied

  3. 250 gm broad beans (about 550gm unpodded)

  4. 200 gm peas (about 400gm unpodded)

  5. 2 bunches green asparagus, trimmed

  6. 400 gm green beans, trimmed

  7. 125 ml ( 1/2 cup) mayonnaise

  8. 125 gm ( 1/2 cup) sour cream

  9. 40 ml lemon juice, or to taste

  10. 2 cups (loosely packed) flat-leaf parsley, finely chopped

  11. 2 golden shallots, finely chopped

  12. 7 anchovies, finely chopped

  13. cup chives, finely chopped

  14. 1 garlic clove, finely chopped

  15. 2 tbsp capers, rinsed, finely chopped

Instructions Jump to Ingredients ↑

  1. Serves 8 Prep time 25 mins, cook 45 mins (plus resting)

  2. Roast beef and white wine might seem like strange bedfellows, but in this pairing they're highly compatible.

  3. Preheat oven to 160C. Heat a large frying pan over high heat, add oil, season beef to taste and cook, turning occasionally, until brown (1-2 minutes each side). Place on a wire rack over a roasting tray and roast until cooked to your liking (35-40 minutes for rare), cover loosely with foil and set aside to rest. Just before serving, thickly slice.

  4. Meanwhile, for green goddess dressing, combine ingredients in a food processor, pulse until combined, refrigerate until required.

  5. Blanch broad beans and peas (2-3 minutes; see cook's notes p210), drain and refresh, then blanch asparagus and green beans (2-4 minutes), drain and refresh. Combine in a bowl, drizzle over a little dressing, toss to combine, season to taste. Serve with roast beef and extra dressing to the side.

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