One Tray Fillet of Beef, Potatoes & Salsa Verde

Prep Time 15 minutes

Cook Time 45 minutes

Servings 4


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.


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