•  1 x 500g beef fillet, trimmed
•  peanut oil, for brushing
•  sea salt and cracked black pepper
•  2 vine-ripened tomatoes, sliced
•  1 red onion, sliced
•  1 Lebanese cucumber, sliced

coriander salsa verde

•  ¼ cup (each) basil, mint, coriander (cilantro) and Thai basil leaves
•  1 small red chilli, chopped
•  2 teaspoons brown sugar
•  1 tablespoon fish sauce
•  ¼ cup (60ml) peanut oil

  Preheat oven to 180ºC (355ºF). To make the coriander salsa verde, place basil, mint, coriander, Thai basil leaves, chilli, sugar, fish sauce and oil in the bowl of a small food processor and process in short bursts until just combined. Set aside.

  Brush beef with oil and sprinkle with salt and pepper. Heat a non-stick frying pan over high heat. Cook beef for 2–3 minutes each side or until browned. Place on a baking tray and bake in oven for 10 minutes for medium rare or until cooked to your liking. Cover and rest for 5 minutes. Serve sliced beef with the tomato, cucumber and onion and spoon over salsa verde. Serves 4.