(serves 8)

Roasting a whole fillet of beef and serving with interesting accompaniments is the simple answer to impressive entertaining.  Take the fillet out of the fridge 30-60 minutes before roasting it.

INGREDIENTS

30ml (2 tbsp) olive oil

1.5kg-1.8kg beef fillet (trimmed of silverskin)

1 or 2 sprigs thyme, sage or rosemary

freshly ground black pepper

Herbed Eggplant

Salsa Verde

METHOD

Preheat oven to 220°C.

Lightly grease a low-sided roasting tray with oil and place thyme, sage or rosemary sprigs on tray.

Brush oil over beef and season with pepper.  Place beef in oven and roast for approximately 20 minutes or till cooked medium rare.

Remove from oven.  To rest beef cover tray with a heavy tea towel and sit at room temperature for 10-15 minutes.

Portion beef to present on individual plates or on a platter and serve with Herbed Eggplant and Salsa Verde. 

Herbed Eggplant

(serves 8)

INGREDIENTS

700g (4) small eggplants (cut lengthwise into 1.5cm thick slices)

85ml (1/3 cup) olive oil

30ml (2 tbsp) balsamic vinegar

45ml (3 tbsp) extra virgin olive oil

3 tbsp sliced basil

1 tbsp chopped chives

1 tbsp finely chopped Italian parsley

flaky sea salt and freshly ground black pepper

METHOD

Preheat barbecue or a grill plate set over stove top to high.

Pour first measure of oil over eggplant slices and mix to coat all slices. 

Lay eggplant slices on barbecue and cook for 4-5 minutes on each side, or till dark golden in colour and fork-tender.  If it suits you, begin on barbecue then remove eggplant to a low-sided baking tray and place in 160°C oven till eggplant is fork-tender.

Combine eggplant, balsamic vinegar, second measure of oil, herbs, and salt and pepper in a large bowl and serve immediately or chill to serve later.  Remove from refrigerator 30 minutes before serving.

Salsa Verde

makes 350g

This cold sauce uses a large amount of Italian parsley and the secret to its success is to blend it at very high speed for as short a time as possible so as not to compromise the fresh taste of the parsley. 

INGREDIENTS

100g white bread, preferably sour dough, crusts removed and bread diced

2 tbsp red wine vinegar

150g (approximately 5 cups lightly packed) Italian parsley leaves (finely chopped)

3 anchovies (rinsed and chopped)

1 clove garlic (crushed)

3 tbsp drained and rinsed capers in brine

500ml olive oil, preferably extra virgin

flaky sea salt

freshly ground black pepper

METHOD

Place bread into a large bowl and drizzle with vinegar.  Leave to soak for 15 minutes. Add parsley, anchovies, garlic, capers and two-thirds of the oil.

Place into blender and blend on high speed till puree is reached. Remove from blender to bowl and add remaining oil.  Stir in and refrigerate till required.  Add seasoning to taste.

Store covered in refrigerator for up to five days but serve at room temperature.