For the salsa verde

  • 2 tbsp capers, rinsed, drained and chopped
  • 2 tbsp gherkins, finely chopped
  • ½ bunch spring onion, finely chopped
  • small bunch parsley, finely chopped
  • juice 2 lemons
  • 4 tbsp extra-virgin olive oil


  • STEP 1

    Heat oven to 240C/220C fan/gas 9. Rub the beef all over with the oil and season with some salt and lots of black pepper. Transfer to a roasting tray and cook for 20 mins, then turn the oven to 190C/170C fan/gas 5 and roast for a further 10-15 mins per 450g for medium-rare, 15-20 mins per 450g for medium, 20-25 mins for medium-well and 25-30 mins for well done. Remove from the oven and allow to cool.

  • STEP 2

    To make the salsa verde, mix all the ingredients with some salt and pepper. Thinly slice the beef and arrange on a serving platter, drizzle with the salsa verde and rocket leaves and eat with the crusty bread.


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