top of page

organic roast eye fillet and salsa verde

Organic Roast Eye Fillet and Salsa Verde
organic roast eye fillet and salsa verde

serves: 6 cooking time: about 2 hours

GF | DF | RSF | NF




1.5kg eye fillet

salt and pepper

5 large potatoes, cubed

2 teaspoons dried oregano (optional)

extra virgin olive oil

salt and pepper

salsa verde:

1 ½ cups flat-leaf parsley

1 ½ cups mint

1 ½ cups basil

1 garlic clove

a handful of sweet gherkins

2 tablespoons capers

1 tablespoon dijon mustard

4 tablespoons red wine vinegar

4 tablespoons extra virgin olive oil



1. bring the meat to room temperature.

2. preheat the oven to 200 degrees Celsius.

3. place potatoes in a baking tray and drizzle with oil, salt, and oregano. Place in the oven.

4. on a chopping board, finely chop the herbs until well combined.

5. then add the garlic, gherkins, and capers. continue to chop until all the ingredients are very fine and well combined.

6. transfer to a new bowl and add the mustard, red wine vinegar, and extra virgin olive oil.

7. season the eye fillet generously with salt and pepper.

8. heat a frying pan over high heat. sear the meat until golden brown on all edges.

9. transfer to a baking tray and place in the oven for 20 minutes.

10. remove from the oven, cover with aluminium foil, and let it sit for a further 15 minutes.

11. keep roasting the potatoes until crispy brown.

12. slice the eye fillet into thick slices and spoon the salsa verde over the top.

13. plate up and enjoy.


recipe by @katiemmartin_


bottom of page