Peppered fillet with rocket salsa verde

Serves 6

1,5 kg beef fillet
Olive oil
Sea salt and black pepper
1/3 cup Dijon mustard
3 tbsp pink peppercorns

ROCKET SALSA VERDE
30g each rocket, dill and basil, chopped
2 anchovies, chopped
1 tsp Dijon mustard

1 tbsp capers, chopped
Juice of ½ lemon
½ cup olive oil
Sea salt and black pepper

1. Preheat oven to 200°C. Brush fillet with olive oil and season well with salt and pepper. Place a large frying pan over a high heat, sear the fillet on all sides until browned and set aside.
2. For the rocket salsa verde: mix together the rocket, dill, basil, anchovies, Dijon mustard, capers and lemon juice. Stir in the lemon juice and olive oil.
3. Brush fillet with mustard and roll in pink peppercorns. Place on a lined baking tray and roast for 20 minutes. Remove and allow to stand for 20 minutes before slicing. Serve with rocket salsa verde.