Roasted fennel and rosemary beef with capsicum almond salsa

roasted fennel and rosemary beef with capsicum almond salsa


Capsicum and almond salsa


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.