One Tray Fillet of Beef, Potatoes & Salsa Verde
- Prep
- 15
- Cooking time
- 45
- Serves
- 4
Method
1. Preheat the oven to 200C.
2. Rub the beef all over with 1 tablespoon of Extra Virgin Olive Oil and season generously with salt and pepper. Heat a flameproof roasting dish over a medium-high heat and sear the meat all over until a crust forms, about 4–5 minutes.
3. In the same roasting dish add the potatoes and coat with another tablespoon of Extra Virgin Olive Oil and a pinch of salt. Place around beef and roast in the oven for 20 minutes for medium-rare or a little longer depending on how you like your meat cooked.
4. For the salsa verde, blitz the ingredients in a food processor until a rough paste forms. Correct the seasoning by adding a pinch of salt and pepper.
5. Once cooked remove meat from the tray and set aside to rest for 8–10 minutes to rest. Carve into 1cm-thick pieces. Arrange back on top of potatoes and serve with salsa verde and extra herbs.
Ingredients
2 large Desiree potatoes, cut into wedges
1 x 800g-1kg centre-cut beef fillet, brought to room temperature
2 tbsp Extra Virgin Olive Oil
Salt & pepper
For the salsa verde
1 tbsp capers, drained
4 cornichons or 1 pickle
1 anchovy fillet
1 small French shallot, roughly chopped
1 tsp Dijon mustard
1 tbsp red wine vinegar
220ml Cobram Estate Classic Extra Virgin Olive Oil
1 handful each of mint, parsley and basil leaves plus extra for serving