1beef fillet (1.2kg), trimmed60 ml (¼ cup)extra-virgin olive oil2 bunchescavolo nero, trimmed, coarsely tornAlmond sauce90 gmblanched almonds1garlic clove, coarsely chopped40 gmfresh crustless white sourdough bread, coarsely torn, soaked in 40ml water for five minutesJuiceof 1 lemon, or to taste60 ml (¼ cup)extra-virgin olive oil
Preheat oven to 250C fan-forced or hottest setting on conventional oven and place a large baking tray in oven to heat. Rub beef with 2 tsp oil, season to taste, place on tray and roast, turning once, until cooked to your liking (20-25 minutes for medium-rare), then set aside to rest (5-10 minutes).
While beef is cooking, make almond sauce. Process almonds and garlic in a food processor until finely chopped. Squeeze bread of excess water then add to processor along wtih lemon juice, oil and 100ml water and process to a smooth sauce (add more water if necessary), season well and set aside.
While beef is resting, heat a frying pan over high heat, add half the remaining oil and half the cavolo nero, toss until almost wilted (1-2 minutes), add 2 tbsp water, toss until wilted (1-2 minutes), season to taste and set aside. Repeat with remaining oil and cavolo nero. Serve with beef and almond sauce.