fbpx

Roast Beef with Sauteed Parsley Butter Potatoes

SERVES: 4

INGREDIENTS

  • 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

METHOD

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.

Step 2 – Make Parsley Butter

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.

YOU MIGHT ALSO LIKE…

Spanish Style Mash

Spanish Style Mash

Spanish Style Mash PREP TIME: 10 min COOKING TIME: 15 min SERVES: 6 INGREDIENTS1.5kg Spud Lite potatoes, peeled and cut into 2cm chunks¾ cup aioli1 chorizo sausage, finely diced ¼ cup pickled capers, drained¼ cup flat leaf parsley, roughly choppedSalt flakes and...

Smashed Loaded Baby Potatoes

Smashed Loaded Baby Potatoes

Smashed Loaded Baby Potatoes PREP TIME: 5 min COOKING TIME: 30 min SERVES: 2 INGREDIENTS350g pack Spud Lite microwave potatoes¼ cup (60ml) olive oil 50g bacon, diced1 cup baby spinach 1 tablespoon grated cheddar 1 spring onion, thinly slicedSalt flakes and freshly...

Roast Pork with Vegetables

Roast Pork with Vegetables

Roast Pork with Vegetables PREP TIME: 15 min COOKING TIME: 35 min SERVES: 4 INGREDIENTS1 Pork fillet ¼ cup soy 2 garlic cloves, crushed ½ teaspoon Chinese five spices2 tablespoons orange marmalade, warmed750g pack Spud Lite potatoes, quartered1 bunch baby carrots,...

CONTACT

Spudlite
Johns Rd,
Virginia SA 5120
(08) 8380 9096

PROUDLY SOUTH AUSTRALIAN

SUPPORTING

GET IN TOUCH