Salsa Verde Crust Beef Eye Fillet

How to Make


1-1.5kg beef eye fillet

Drizzle of olive oil

¾ cup Microgreens Salsa Verde (extra for serving)

½ cup panko breadcrumbs

Salt & pepper

(Serves 6 - 8)



Preheat oven to 200°C. Line a large baking tray with baking paper. Heat a large fry pan over medium-high heat.

Rub a little oil over the beef fillet and season with salt and pepper. Sear in hot pan until golden on all sides. Transfer to a plate and let cool.

Transfer to a baking tray. Spread salsa verde on top of beef, then press breadcrumbs all over salsa verde to cover. Drizzle with a little oil.

Roast 25-30 minutes (timing will depend on size of fillet) for medium rare beef. Cover with foil if crumbs start to colour too quickly. Remove from the oven and let rest for 10 minutes before serving.

Slice beef and serve extra salsa verde on the side.

*note: quantity of salsa verde and breadcrumbs might need adjusting depending on size of fillet.