Beef fillet with vegetables and salsa verde

Simply follow Italian born cookbook author and TV host Silvia Colloca’s easy instructions for perfect cooked beef, and let your Smeg Classic Pyrosteam oven and temperature probe do all the work. Roasted vegetables and zingy salsa verde are the ideal accompaniments.

PYROSTEAM: Fan forced w/ steam assist | Humidity: 20 % |Temp: 120 ⁰C | Int. Probe setting 53oC | Cooking Time:  50 minutes (approx.) | Shelf 3

INGREDIENTS

The beef

2kg Beef tenderloin (get your butcher to trim & tie)

40ml Olive oil

½ tsp / 2g Salt flakes

¼ tsp 1g Black peppercorns – freshly ground

Method

1.    Rub the olive oil onto the beef.

2.    Lightly season and place into the oven, insert the probe. Close the door.

3.    When probe temperature is reached, remove from oven.

4.    Allow 10 – 15 minutes of resting time prior to carving. 

*Optionally, once the beef is removed from the oven and has rested, sear the outside of the beef in a very hot pan, with a little olive oil, to offer a nicely seasoned surface crust.

Note - A 53oC probe setting will give you a rare to medium cook of roasted beef fillet.

Serve accompanied by salsa verde and roasted vegetables (recipes below)

Roasted Seasonal Vegetable

INGREDIENTS

Dutch carrots – washed, trimmed

yellow baby carrots – washed, trimmed

1 bunch spring onion – cleaned and trimmed

2 x small red onion – peeled and ¼’d

1 punnet baby heirloom tomatoes

2 tsp 5g garlic, finely chopped

120ml Olive oil

2 tsp / 3g fresh thyme leaves

2 tsp / 3g fresh rosemary leaves

Salt and black pepper

Method

1.    In a bowl, toss all the vegetables with the olive oil, garlic and herbs.

2.     Place onto a baking tray, and place into a preheated oven @ 140oC.

3.    Cook for 35 – 40 minutes til just tender. Season well.

Salsa verde

INGREDIENTS

1 large handful flat-leaf parsley, roughly chopped

2 tsp salted baby capers, well rinsed and drained

1 large anchovy fillet, finely minced

1 lemon juice

1 tsp/ 3g sea salt

125ml extra virgin olive oil

1 hard-boiled egg, finely grated

½ tsp / 2g freshly ground black pepper

Method

1.    Combine the olive oil, parsley, capers, anchovy, lemon juice and sea salt.

2.    Stir in the hard-boiled egg and freshly ground black pepper.