Roast Beef With Italian Salsa Verde And Roasted Potatoes - cooking recipe

Ingredients

2 1/4 lbs beef tenderloin roast
1 3/4 lbs waxy potatoes, peeled and sliced
3 cloves garlic, peeled and 2 pressed, 1 finely chopped
3 sprigs rosemary
1/2 cup olive oil, divided
2 tbsp butter
2 bunches parsley, chopped
1/4 cup capers, drained
0.3 oz anchovy fillets
2 tsp lemon juice
1 pinch mixed pepper
None None parsley to garnish

Preparation

Preheat the oven to 350\u00b0F. Season the beef with salt and tie up with kitchen string. Melt the butter in a large non-stick pan and brown the beef.
Mix the potatoes with the garlic, rosemary and 1 2/3 tbsp olive oil in a bowl. Season to taste. Place beef in a greased roasting pan and distribute the rosemary potatoes evenly around it. Roast for about 25 mins, turning the potatoes throughout.
To make the sauce, puree the parsley, capers, anchovy fillets, remaining garlic, lemon juice and 1/3 cup of oil in a blender. Season to taste.
When the beef is cooked to your liking, wrap it in aluminum foil and let it rest for 10 mins. Place on a platter and season with mixed pepper. Serve with the potatoes and sauce, garnished with parsley.