1.2kg piece beef eye fillet (See Tip)
2 tablespoons Dijon mustard
3 teaspoons fennel seeds
2 x 330g packets ciabatta garlic bread loaves
Sliced Roma tomatoes, sliced roasted red capsicum, marinated artichoke hearts and baby rocket leaves, to serve
1½ cups fresh parsley leaves
2 tablespoons drained capers
2 drained anchovies, chopped
2 green spring onions, chopped
2 cloves garlic, crushed
½ cup olive oil
2 tablespoons white vinegar
Rub beef with combined mustard and fennel. Season with salt and pepper.
Heat an oiled, large, flameproof roasting pan over a high heat. Add beef. Cook, turning occasionally, for about 7 minutes, or until browned all over.
Transfer hot pan to a hot oven (200C). Cook for about 25 minutes for medium-rare, or until beef is cooked to your liking. Remove from oven. Rest beef in pan, loosely covered with foil, for 1 hour. Thinly slice.
Meanwhile, to make salsa verde, place all ingredients in a blender. Blend until smooth. Season with salt and pepper.
Just before serving, heat garlic bread according to packet directions.
Arrange beef, tomatoes, capsicum, artichokes and rocket on a serving board. Drizzle a little of the salsa verde over beef. Serve remaining separately. Serve with garlic bread.
TIP! We used the tail end of the eye fillet for this recipe. Salsa verde can be made up to two days ahead. Refrigerate in an airtight container.