Grilled Fillet Of Beef With Salsa Verde, Potatoes and Peppers
This stunning Grilled Fillet Of Beef With Salsa Verde, Potatoes and Peppers dish from Paul Rankin is created with the BBQ season in mind.
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Cooking tools:
- Grill
- Mortar and pestle
- Food processor
- Aluminum foil
- Oven
- Pot
- Colander
- Chef's knife
- Cutting board
- Measuring spoon
- Pastry brush
- Tongs
- Mixing bowl
- Spoon
- Serving platter
- Plate
Ingredients
- 750g (1 ¾ lb) whole beef fillet (trimmed of fat and sinew)
- Salt
- freshly ground pepper
- 2 tbsp vegetable oil
- Rocket leaves to garnish
- 4 tbsp chopped parsley
- 2 tbsp good quality capers, drained
- 4 anchovy fillets
- 1 clove of garlic, chopped
- 1 tbsp Dijon mustard
- 1 tbsp lemon juice
- 4 tbsp virgin olive oil
- 4 tbsp mint
- 2 tbsp basil
- Splash of yoghurt
- Splash of mayo
- Splash of double cream
- Wasabi
- 4 medium sized potatoes with skin left on, baked and boiled
- Olive oil for brushing
- 1 red pepper, quartered and seeded
- 3 tbsp chopped fresh herbs, such as thyme and parsley
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