Perfect match: rare roast beef and sauvignon blanc


  • Serves 8 people

  • 30 ml vegetable oil
  • 1 beef fillet (about 1.2kg), trimmed and tied
  • 250 gm broad beans (about 550gm unpodded)
  • 200 gm peas (about 400gm unpodded)
  • 2 bunches green asparagus, trimmed
  • 400 gm green beans, trimmed
  • Green goddess dressing
  • 125 ml (½ cup) mayonnaise
  • 125 gm (½ cup) sour cream
  • 40 ml lemon juice, or to taste
  • 2 cups (loosely packed) flat-leaf parsley, finely chopped
  • 2 golden shallots, finely chopped
  • 7 anchovies, finely chopped
  • ¼ cup chives, finely chopped
  • 1 garlic clove, finely chopped
  • 2 tbsp capers, rinsed, finely chopped
01   Preheat oven to 160C. Heat a large frying pan over high heat, add oil, season beef to taste and cook, turning occasionally, until brown (1-2 minutes each side). Place on a wire rack over a roasting tray and roast until cooked to your liking (35-40 minutes for rare), cover loosely with foil and set aside to rest. Just before serving, thickly slice.
02   Meanwhile, for green goddess dressing, combine ingredients in a food processor, pulse until combined, refrigerate until required.
03   Blanch broad beans and peas (2-3 minutes; see cook’s notes p210), drain and refresh, then blanch asparagus and green beans (2-4 minutes), drain and refresh. Combine in a bowl, drizzle over a little dressing, toss to combine, season to taste. Serve with roast beef and extra dressing to the side.
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