By Moushira Abdel-Malek Serves 10-12 Ingredients: 2 - 2 1/2 kg whole top blade beef fillet (trimmed, all fat removed) 1/2 cup shallots (chopped) 5 cloves garlic (chopped) 4 or 5 anchovy fillets 2 tsp capers (drained) 2 tbsp balsamic vinegar 4 cups parsley leaves 1 tsp black pepper Olive oil (extra virgin) Method: Preheat oven to 220 degrees. Smear meat slightly with olive oil, very little salt and some ground black pepper. Place in a baking tray or dish, covered, and oven roast for 45 minutes. In the meantime, process all remaining ingredients in a food processor, whilst adding a very thin stream of olive oil, combining all ingredients, until a creamy sauce is formed. Remove meat from oven and allow to set for 10 minutes, then slice (thickness as desired). Serve with sauce aside and sautéed vegetables.