Cold roast beef with rocket and salsa verde

Preheat oven to 180°C fan-forced. Tie beef at 2cm intervals with kitchen string. Drizzle beef with olive oil and season generously all over. Heat olive oil in a large frying pan over high heat. Add beef and cook, turning, until browned all over (5-8 minutes). Transfer to an oven tray lined with baking paper and roast until cooked to your liking (22-25 minutes for rare). Set aside to rest (30 minutes). Refrigerate to chill (2-3 hours).

Meanwhile, for salsa verde, pound garlic and a pinch of salt in a mortar and pestle until finely crushed. Add anchovy and pound until almost smooth. Add capers and pound until coarsely chopped. Add parsley and lightly pound until combined. Stir in vinegar and olive oil and season to taste.

Thinly slice beef. Arrange cold roast beef and rocket on a large serving platter. Spoon over salsa verde and top with parmesan to serve.