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.

• 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

• 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