a handful of each, flat leaf parsley and basil, roughly chopped
1 garlic clove, minced
2-3 anchovy fillets
zest of 1 lemon
1 tablespoon capers
1 teaspoon Natura Sugars Golden Caster sugar
15ml (1 tablespoon) red wine vinegar
1 tablespoon lemon juice
¼ cup extra virgin olive oil
salt and freshly ground black pepper
To make the spice rub, combine all the ingredients in a bowl.
Store the spice rub in a well-sealed tin or mason jar and secure with a tight fitting lid.
To prepare the meat start by patting the fillet dry with paper towel.
Tie the fillet with butcher or kitchen string at a spacing of 2cm between each knot.
Scatter about 3 – 4 tablespoons of the spice rub onto a board and roll the fillet in the dry spice mix. Press in by hand until the entire surface is covered evenly with the dry rub.
Place the meat in a non-metallic dish and cover with cling film. Set aside for at least 1 hour to marinate. If time allows, place in the fridge overnight for the best results. Remember to bring the meat up to room temperature before cooking or barbecuing.
Drizzle the fillet with olive oil and scatter with sea salt. Grill over hot coals until done to your liking. Turn regularly to ensure even cooking. Remove the fillet from the heat, cover with foil and rest for about 8 -10 minutes before carving.
For stovetop cooking, heat a large pan until smoking hot. Drizzle the fillet with olive oil and sear in the hot pan. Cook for about 2 minutes per side and finish in a 200° C oven for 18 – 23 minutes or until done to your liking. Remove from the oven, cover and rest for 8 – 10 minutes before carving.
To prepare the salsa verde, place the herbs, garlic and anchovy fillets in a pestle and mortar with 1 tablespoon extra virgin olive oil. Work together until the herbs are broken down and the anchovies have melted into a paste.
Alternative, if you prefer a smoother consistency, place the ingredients in a processor and pulse together.
Add the remaining ingredients and stir through to combine. Keep chilled until ready to use.
Serve the fillet lashings of salsa verde, platters of bright summery salads and parsley butter new potatoes.
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