Heat the barbeque to medium hot (i.e when you can hold your hand over it for 3 seconds.) If using the oven, pre-heat it to 200 C / 400 F/ GAS 6.
Cut beef in half, lengthways.
Season the beef fillet generously with salt and pepper, then rub with the oil. Brown on all side over the hottest part of the barbeque, then move to a cooler part and cover with foil. Continue to cook, turning and checking frequently to ensure even cooking, until done to your taste- about 10 mins for rare, 20-25 mins for medium to medium well done. Allow the beef to rest off the grill in a warm place for about 10 mins before slicing.
To make the salsa, grind the parsley , capers, anchovies and garlic in a pestle and mortar or a food processor. When they are fairly well mixed together, add the mustard, lemon juice and virgin olive oil. Season to taste.
To serve, place a sliced beef fillet on each plate with a generous dollop of salsa. Garnish with the rocket leaves and serve with grilled potatoes and peppers (see below).
For the potatoes and pepper
Heat the barbeque past its hottest stage, but still a good medium hot heat. Halve the potatoes lengthways and brush generously with olive oil.
Brush the quartered peppers with olive oil and season them to taste. Place on the barbeque and leave for about 2-3 mins, until well marked by the grill. Place the potatoes on the grill and roast for 5 mins until well heated through. If you prefer, the skin of the peppers, now blackened and shrivelled, can be removed before serving.
To serve, arrange the vegetables on a serving plate, drizzle with a little more olive oil and sprinkle with freshly chopped herbs.
Heat the barbeque to medium hot (i.e when you can hold your hand over it for 3 seconds.) If using the oven, pre-heat it to 200 C / 400 F/ GAS 6.
Cut beef in half, lengthways.
Season the beef fillet generously with salt and pepper, then rub with the oil. Brown on all side over the hottest part of the barbeque, then move to a cooler part and cover with foil. Continue to cook, turning and checking frequently to ensure even cooking, until done to your taste- about 10 mins for rare, 20-25 mins for medium to medium well done. Allow the beef to rest off the grill in a warm place for about 10 mins before slicing.
To make the salsa, grind the parsley , capers, anchovies and garlic in a pestle and mortar or a food processor. When they are fairly well mixed together, add the mustard, lemon juice and virgin olive oil. Season to taste.
To serve, place a sliced beef fillet on each plate with a generous dollop of salsa. Garnish with the rocket leaves and serve with grilled potatoes and peppers (see below).
For the potatoes and pepper
Heat the barbeque past its hottest stage, but still a good medium hot heat. Halve the potatoes lengthways and brush generously with olive oil.
Brush the quartered peppers with olive oil and season them to taste. Place on the barbeque and leave for about 2-3 mins, until well marked by the grill. Place the potatoes on the grill and roast for 5 mins until well heated through. If you prefer, the skin of the peppers, now blackened and shrivelled, can be removed before serving.
To serve, arrange the vegetables on a serving plate, drizzle with a little more olive oil and sprinkle with freshly chopped herbs.
