1 kg beef eye fillet
1 tbs whole black peppercorns, crushed
2 tbs oil
1 tbs parsley, chopped
1 tbs chives, chopped
3 spring onions, chopped
1 tsp tarragon, chopped
1 tsp capers, chopped
2 tsp canned green peppercorns, drained
½ tsp dry mustard
½ cup tarragon vinegar
½ cup oil
Trim beef and tie into a neat shape with string then roll all of the edges in peppercorns.
Heat the butter and oil in a baking dish. Add beef to the dish and cook over heat turning until well browned all over. Place dish in a moderate oven and bake 45 minutes for medium rare or until cooked as required.
Remove from the oven and cool to room temperature. Remove the string and slice beef thinly. Arrange the beef on a serving dish and top with dressing. Serve the herb dressing separately.
To make herb dressing: Combine all ingredients in a well-sealed jar and shake.
The beef in this recipe can be cooked up to 2 days ahead of serving and dressing can be prepared several hours ahead of serving.