Cold Roast Beef with Rocket and Salsa Verde

This cold roast beef recipe makes for a delicious lunch or quick and easy dinner.
Leftover cold roast beef and salsa verde are wonderful in a panino the next day.
Ingredients:
- 1 kg piece trimmed beef fillet, at room temperature
- 1 tbsp extra-virgin olive oil, plus extra for drizzling
- Baby rocket leaves and thinly shaved parmesan, to serve
Salsa verde
- 1 garlic clove, crushed
- 2 anchovy fillets
- 1 tbsp salted capers, rinsed, drained
- 2 cups (firmly packed) parsley (about 1 bunch), finely chopped
- 2 tbsp aged red wine vinegar
- 125 ml (½ cup) extra-virgin olive oil
Prep Time:
15 minutes
Cook Time:
30 minutes
Total Time:
75 minutes
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