One Tray Fillet of Beef, Potatoes & Salsa Verde

One Tray Fillet of Beef, Potatoes & Salsa Verde

Cooking time


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 Chevron Icon

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