Cold roast beef recipe with rocket and salsa verde
This recipe for cold roast beef with salsa verde is an easy lunch option, and can be added to a panino with aïoli the next day.
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Cooking tools:
- Mortar and pestle
- Butcher's twine
- Skillet
- Baking sheet
- Parchment paper
- Oven
- Stove
- Chef's knife
- Cutting board
- Spoon
- Serving platter
- Refrigerator
Ingredients
- 1 kg piece trimmed beef fillet, at room temperature
- 1 tbsp extra-virgin olive oil, plus extra for drizzling
- Baby rocket leaves and thinly shaved parmesan, to serve
- Salsa verde
- 1 garlic clove, crushed
- 2 anchovy fillets
- 1 tbsp salted capers, rinsed, drained
- 2 cups (firmly packed) parsley (about 1 bunch), finely chopped
- 2 tbsp aged red wine vinegar
- 125 ml (½ cup) extra-virgin olive oil
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