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

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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