Paprika Fillet Roast with Citrus Salsa Verde

Ingredients

• 1.2kg whole beef tenderloin
• Olive oil
• 1 Tbsp Spanish smoked paprika
• 1 tsp cayenne pepper
• 1 Tbsp flaky sea salt
• 1 Tbsp dried origanum
• 1 Tbsp ground cumin
• 1 Tbsp brown sugar
• 2 tsp freshly ground black pepper
• Citrus salsa verde
• 15g fresh flat-leaf parsley
• 15g fresh basil leaves
• 2 garlic cloves
• 1 Tbsp capers
• 3 anchovy fillets
• Zest and juice of 1 lemon
• 1 Tbsp red wine vinegar
• 1 tsp sugar
• 3 Tbsp olive oil
• Salt
• freshly ground black pepper