Preheat oven to 200°C. Heat a large frying pan over high heat. Add 1 tablespoon of oil and cook Fillet, turning for 5 minutes or until browned all over. Transfer to a plate and stand for 10 minutes or until cool enough to handle.
Meanwhile, combine herbs, zest and pistachios in a small bowl and season to taste. Evenly brush tops of fillet with mustard and evenly scatter with herb mixture, pressing firmly with your hands to secure crust. Transfer fillet to a large oven tray and roast for 25 minutes or until cooked to your liking. Rest for 10 minutes before serving.
Meanwhile, using a mandolin or sharp kitchen knife, shave fennel, radish and onion into a large bowl. Add herbs, juice and oil; season to taste and toss well to combine. Stand at room temperature until ready to serve.
Process peas and broad beans in a food processor until roughly chopped. Heat remaining oil in a medium frying pan, add crushed pea mixture and cook, stirring, for 6 minutes or until warmed through; season to taste.
Divide crushed pea mixture and fennel salad among plates. Slice fillet into three and place on plates.
Recipe Notes
If you do not own a food processor, roughly chop peas and broad beans.
Mandolins are available from supermarkets and specialty food shops.
Substitute fresh peas and broad beans with frozen.
Take the fillet out of the oven 15 mins before cooking to allow it to cook evenly.
Use a meat thermometer to check when you fillet is done (medium recommended)
When trimming your fennel, reserve any nice fronds to toss through your salad.
Leave fillet to rest once it comes out of the oven to allow juices to redistribute throughout the meat.