One Tray Fillet of Beef, Potatoes & Salsa Verde
Prep Time 15 minutes
Cook Time 45 minutes
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 extra virgin olive oil
1 handful each of mint, parsley and basil leaves plus extra for serving
Preheat the oven to 200C.
Rub the beef all over with 1 tablespoon of 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.
In the same roasting dish add the potatoes and coat with another tablespoon of 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.
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.
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.