1½ kilogram piece eye fillet, trimmed
1 tablespoon freshly ground pepper
2 tablespoons red wine vinegar
1 tablespoon capers
1 teaspoon Dijon mustard
finely grated zest 1 lemon
1 clove garlic, crushed
1 tablespoon each roughly chopped flat-leaf parsley, basil and mint
½ cup olive oil
½ cup freshly grated pecorino cheese
1 red capsicum, roasted, peeled and sliced
handful of baby rocket leaves
2 tablespoons pine nuts, toasted
pecorino for shaving
Beef: Tuck the thin end of the beef under and tie the fillet securely at intervals with kitchen string. Sprinkle the pepper on the bench and roll the beef to coat on all sides. Cover with plastic wrap and refrigerate. Remove from the fridge 40 minutes before cooking.
Preheat the oven to 200°C.
Sprinkle the beef generously with sea salt. Heat a large sauté pan or grill plate until very hot. Add a little oil and quickly sear the beef on all sides. Transfer to a baking tray and roast for 25 minutes for medium-rare meat. Cover loosely and rest for at least 15 minutes or cool and serve at room temperature.
Dressing: Blend the vinegar, capers, mustard, lemon zest, garlic and herbs in a food processor. Drizzle in the oil to make a thick dressing then pulse in the grated pecorino. Season.
To serve: Slice the beef thinly and arrange on a platter. Drizzle over any resting juices and half the dressing. Scatter the capsicum, rocket and pine nuts over the beef and top with shavings of pecorino. Drizzle with the remaining dressing.