Roast Beef with Sauteed Parsley Butter Potatoes
- 2 tbsp extra virgin olive oil
- 1 x 1kg centre-cut beef fillet, tied with kitchen string at 2 cm intervals
- 500g baby Spud Lite potatoes, halved
- 2 garlic cloves, finely chopped
- 1 large handful of flat-leaf parsley
- 1 tsp hot English mustard
- 100g butter, softened
- Salt and pepper
- 1 bab cos lettuce, cut into quarters
Step 1 – Remove Meat from Fridge
Take the meat out of the fridge 1 ½ hours before cooking. This is important for an even cook.
To make the parsley butter, bruise the garlic with a pinch of salt using a mortar and pestle. Add the parsley and pound until a rough paste forms, then mix in the mustard and butter. Cover and refrigerate until needed.
Step 3 – Pre-heat oven and Sear Beef
Preheat the oven to 200°C-210°C.
Place a large oven-safe frying pan over high heat. Rub 1 tablespoon of oil over the beef and season generously with salt and pepper. Sear the beef all over for 5–6 minutes until a deep brown crust forms.
Step 4 – Cook Beef
Place pan in the oven and roast for 15–20 minutes. If you have a meat thermometer handy, the internal temperature of the beef should be 55°C for rare. Cook for an extra 5–6 minutes if you prefer medium–rare and a little longer for medium. Remove the beef from the pan and place on a plate. Cover loosely with foil and rest for 15 minutes.
Step 5 – Cook Potatoes
While the meat is cooking, heat remaining oil over a medium-high heat in a large sauté pan. Add the potatoes and toss to coat in the oil. Cook for 15-20 minutes tossing regularly until the potatoes are golden in colour and tender. Once tender add the flavoured butter to the pan and toss to coat all the potatoes, cooking for a further 2-3 minutes.
Step 6 – Serve!
Once the meat has rested, cut into 2cm thick medallions. Serve with the potatoes and a wedge of lettuce that has been season with salt and pepper and a drizzle of oil.
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Virginia SA 5120
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