Name: Juicy beef fillet with baby potatoes & silky carrot purée
Total time: 50 min
Ingredients: 600 g beef fillet (3 x 200 g steaks); 500 g baby potatoes; 50 g butter; 45 ml olive oil; 4 garlic cloves; Fresh thyme; Fresh rosemary; Salt; Freshly ground black pepper; 600 g carrots; 20 g butter; 15 ml olive oil; Salt; Black pepper

Juicy beef fillet with baby potatoes & silky carrot purée

Juicy pan-seared beef fillet with butter and fresh herbs, served with baby potatoes and smooth carrot purée. An elegant yet balanced main course.

TIME: 50 MINUTES

DIFFICULTY: MEDIUM

SERVINGS: 3

NUTRITIONAL FACTS

Calories

610

Fats

38 g

Saturates

16 g

Carbs

28 g

Sugars

8 g

Protein

42 g

Fibre

6 g

Salt

0.9 g

Nutrition values are estimated per serving and may vary depending on the ingredients used.

INGREDIENTS

For the beef & potatoes:

600 g beef fillet, 3 x 200 g steaks
500 g baby potatoes
50 g butter
45 ml olive oil
4 garlic cloves
Fresh thyme
Fresh rosemary
Salt
Freshly ground black pepper

For the carrot purée:

600 g carrots
20 g butter
15 ml olive oil
Salt
Black pepper

EQUIPMENT

Large pot
Heavy-based pan
Blender or hand blender
Tongs or spatula
Knife & chopping board

METHOD

Remove the beef fillets from the fridge and allow them to come to room temperature for 30 minutes.
Boil the potatoes and carrots in salted water until tender. Drain and set aside.
Season the beef fillets generously with salt and pepper.
Heat a heavy pan over high heat and add the olive oil.
Sear the fillets for about 3 minutes per side until nicely browned.
Lower the heat, add butter, garlic, thyme and rosemary and baste the meat for 1–2 minutes.
Remove the fillets and let them rest for 5 minutes.
In the same pan, sauté the boiled potatoes with a little butter and rosemary until golden.
Blend the carrots with butter, olive oil, salt and pepper until smooth and creamy.
Slice the beef and serve with the carrot purée and baby potatoes.