Arista with Rosemary & Sage Salt

I like to serve this with Marta’s mum’s fennel. Make sure you don’t overcook the meat, it’s nice when it is just slightly past the pink stage. Beyond this point it dries out easily. If you don’t have any Rosemary & sage salt ready, you can make up a small amount now quickly. Leftovers are nice in panini the next day with some of the sauce and a little mustard.