Herbed roast beef
Fresh flat-leaf parsley
½ cup(s), coarsely chopped
2 tbs, coarsely chopped
Baby capers, rinsed, drained
1 tbs, chopped
2 clove(s), finely chopped
Fresh lemon rind
1 tsp, finely grated
Lean beef fillet
800 g, (buy 1 x 1kg fillet) fat trimmed
- Preheat oven to 120°C. Place the parsley, rosemary, capers and garlic in a mortar and gently pound with a pestle until coarsely crushed. Add the lemon rind and oil. Season with salt and pepper and stir to combine.
- Place the beef on a clean work surface. Use a large, sharp knife to cut a 5cm-deep cut lengthways along the fillet. Open out the fillet. Spread parsley mixture over the inside of the beef. Fold the beef over to enclose the filling and tie with kitchen string, at 2cm intervals. Season with salt and pepper.
- Heat a large flameproof baking dish over high heat. Cook the beef, turning, for 5 minutes or until brown all over. Bake for 45 minutes for medium-rare or until cooked to your liking.
- Set aside, covered, for 15 minutes to rest. Serve the beef warm or at room temperature.