Roasts

Paprika Fillet Roast with Citrus Salsa Verde

Name: Paprika Fillet Roast with Citrus Salsa Verde
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 6 people
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 and freshly ground black pepper

Substitute fillet with sirloin or rump roast.

Method

Pre-heat the oven to 220°C/425°F.
In a small bowl, combine the sea salt, smoked paprika, cayenne, origanum, cumin, sugar and black pepper together.
Trim away the silver skin on the fillet then coat the beef with olive oil and generously rub the spice mix over the beef.
Heat a large frying pan over a high heat, add a splash of olive oil and evenly brown the fillet on all sides. Sear the ends for only a few seconds to seal in the juices.
Transfer the beef to an oven safe dish and roast in the oven for approximately 20 minutes for medium rare beef. Cooking time will depend on the thickness of the fillet.
In the meantime, prepare the salsa verde. Place all the ingredients into a food processor/blender and pulse together. Season with salt and pepper.
Transfer the roast to a chopping board, cover lightly with tinfoil and allow to rest for half it’s cooking time.
Slice the beef tenderloin and spoon over the lemony salsa verde. Serve extra on the side.