Herb Roast Beef

Tips: Beef fillet cooking times for medium: 20mins for a fillet 5cm in diameter or 25 mins for a fillet 7cm in diameter. The beef can be cooked up to 2 days before serving. Cool to room temperature, then wrap in foil and place in the fridge. Slice the beef and drizzle with the caper mayonnaise just before serving. The caper mayonnaise will keep for up to 5 days in an airtight container in the fridge.

1 cup		continental parsley
1/2 cup		oregano leaves
10 whole		anchovies
3 cloves		garlic
1/4 cup		olive oil
1.3 kg		beef fillet

1	Preheat the oven to 200°c. Line a large roasting pan with non-stick baking paper.
2	Process the parsley, oregano, anchovies, garlic and 2 tablespoons of the oil in a food processor until the mixture forms a rough paste. Set aside.
3	Tuck the tail end of the beef fillet under to make the fillet an even thickness all the way along. Tie with kitchen string to secure. Take out your largest non-stick frying pan. If the fillet is too long for the pan, cut it in half. Rub the fillet all over with the remaining oil and season well with pepper. Heat the pan over high heat and sear the fillet for 2-3 mins or until browned on all sides. Transfer to a plate and spread the herb paste all over to coat.
4	Transfer the fillet to the prepared roasting pan and cook in preheated oven for 20-25 mins for medium or until cooked to your liking. Transfer to a plate, cover loosely with foil and set aside to cool.
5	Thinly slice the beef and place on a platter. To serve, drizzle with some of the mayonnaise and serve the remaining mayonnaise separately.

Servings: 10