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.
NOTES
- Best served fresh
- Keeps refrigerated for up to 2 days
