Australia Day FEAST

BEEF WITH SALSA VERDE PLATTER

SERVES 8 PREP AND COOK: 1 HOUR, 15 MINS

1.2kg piece beef eye fillet 2 tblsps Dijon mustard 3 tsps fennel seeds 2 x 330g packets ciabatta garlic bread loaves Sliced Roma tomatoes, sliced roasted red capsicum, marinated artichoke hearts and baby rocket leaves, to serve

SALSA VERDE

1½ cups fresh parsley leaves
2 tblsps drained capers 2 drained anchovies, chopped
2 green spring onions, chopped
2 cloves garlic, crushed ½ cup olive oil
2 tblsps white vinegar

1 Rub beef with combined mustard and fennel. Season with salt and pepper.

2 Heat an oiled, large, flameproof roasting pan over a high heat. Add beef. Cook, turning occasionally, for about 7 minutes, or until browned all over.

Transfer hot pan to a hot oven (200°C). Cook for about 25 minutes for medium-rare, or until beef is cooked to your