Roasted fillet of beef with green sauce

Serves 6

Skye served her beef and green sauce with horseradish cream, baby leeks and flowering peppery rocket © Lisa Barber

3kg/6lb trimmed fillet
Plenty of sea salt and black pepper

For the green sauce (make this as close to serving as possible)

1 bunch rocket (leaves only)
1 bunch mint (leaves only)
1 bunch basil (leaves only)
1 bunch tarragon (leaves only)
1 bunch flat-leaf parsley (leaves only)
1 tbsp capers
2 cloves garlic
8 good-quality anchovies packed in olive oil
1 tbsp Dijon mustard
25ml/1fl oz good-quality red wine vinegar
220ml/8fl oz good-quality extra-virgin olive oil
Pepper to taste

Pre-heat the oven to the highest setting. Season the beef generously all over. Place in a roasting pan and dry-roast for 12 minutes. Remove from the oven, wrap in foil and rest in a warm place for 40 minutes. Slice thickly and serve with the green sauce.

For the sauce, roughly chop all of the herbs and place in a bowl. Finely chop the capers, garlic and anchovies and add to the herbs. Add the mustard and vinegar and stir well to combine. Add the olive oil. Season with pepper if necessary.