¼ cup(firmly packed) each rosemary, thyme and oregano8anchovy fillets5garlic cloves, coarsely chopped70 ml (¾ cup)olive oil1 tbspaged red wine vinegar1 kgpiece trimmed beef filletRocket salsa verde2 cups(firmly packed) rocket (about 2 bunches)45 gmsalted baby capers, rinsed, drained1golden shallot, finely chopped1garlic clove, finely chopped½ cup(firmly packed) flat-leaf parsley180 mlolive oil1 tbspaged red wine vinegarFinelygrated rind and juice of 1 lemon
Process herbs, anchovy and garlic in a food processor until finely chopped. Add oil and vinegar, season to taste and process to a fine paste.
Slash beef at intervals with a sharp knife, place in a non-reactive tray, pour over herb mixture and rub into beef. Cover and refrigerate to marinate (2-4 hours).
For rocket salsa verde, blanch rocket until bright green and just wilted (10 seconds), drain, refresh, then drain again, squeezing out excess water. Coarsely chop and set aside. Process capers, shallot and garlic in a food processor until finely chopped. Add rocket and parsley, process until coarsely chopped. With motor running, add oil in a thin, steady stream, processing until finely chopped, then add vinegar, lemon rind and juice. Season to taste and refrigerate until required.
Preheat oven to 180C. Heat a large frying pan over medium-high heat, add beef and turn occasionally until browned on all sides (4-5 minutes). Transfer to an oven tray and roast until cooked to your liking (25-30 minutes for rare), then cover with foil and rest in a warm place (15 minutes). Thinly slice and serve warm or at room temperature with rocket salsa verde.