Name: Roasted fennel and rosemary beef with capsicum almond salsa
Cook time: 120 min
Total time: 120 min
Yield: 10
Ingredients: 1/3 cup (35g) fennel seeds; 2 1/2 tablespoon sea salt flakes; 3 kilogram piece beef sirloin; 1 1/2 tablespoon olive oil; 12 large fresh rosemary sprigs; Capsicum and almond salsa; 1/4 cup (60ml) extra virgin olive oil; 2 tablespoon lemon juice; 2 garlic, crushed; 400 gram char-grilled red capsicum (bell pepper), chopped coarsely; 1/2 cup (80g) blanched almonds, toasted, chopped coarsely; 1 small red onion (100g), chopped finely; 1 cup (120g) pitted green olives, sliced; 1 cup fresh flat-leaf parsley, coarsely chopped; 1/2 cup fresh oregano, coarsely chopped; 2 fresh long red chillies, seeded, chopped finely

Ingredients

1/3 cup (35g) fennel seeds

2 1/2 tablespoon sea salt flakes

3 kilogram piece beef sirloin

1 1/2 tablespoon olive oil

12 large fresh rosemary sprigs

Capsicum and almond salsa

1/4 cup (60ml) extra virgin olive oil

2 tablespoon lemon juice

2 garlic, crushed

400 gram char-grilled red capsicum (bell pepper), chopped coarsely

1/2 cup (80g) blanched almonds, toasted, chopped coarsely

1 small red onion (100g), chopped finely

1 cup (120g) pitted green olives, sliced

1 cup fresh flat-leaf parsley, coarsely chopped

1/2 cup fresh oregano, coarsely chopped

2 fresh long red chillies, seeded, chopped finely

Method

1.Preheat oven to 160°C (140°C fan forced).

2.Pound fennel seeds and salt with a mortar and pestle. Reserve 1 tablespoon of the fennel mixture.

3.Tie beef with kitchen string at 4cm (1½-inch) intervals. Rub beef all over with 2 teaspoons of the oil and the fennel mixture. Heat remaining oil in a flameproof baking dish over high heat, sear beef on all sides until browned. Remove beef from dish. Place rosemary over the base of the baking dish. Place beef, fat-side up, on rosemary.

4.Roast beef, in oven, for 45 minutes (for medium) or until cooked to your liking. Transfer beef to a platter, cover loosely with a double thickness of foil, rest for at least 30 minutes.

5.Meanwhile, make capsicum and almond salsa. Combine oil, juice and garlic in a medium bowl. Add remaining ingredients, toss to combine, season to taste.

6.Sprinkle beef with reserved fennel mixture, accompany with salsa.

Stand the beef at room temperature for 1 hour before cooking. Salsa can be prepared a day ahead, keep, covered, in the refrigerator.
Note

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Ingredients

Method

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