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Beef fillet on potato rosti with red wine jus
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Prep Time:
20 minutes
Cook Time:
30 minutes
Total Time:
50 minutes
Make gourmet steak and potato rosti at home for a restaurant-quality meal.
Ingredients:
  • 8 large (about 2kg) desiree potatoes, peeled
  • 1 brown onion, coarsely-grated
  • 60g butter, melted
  • Vegetable oil, to shallow-fry
  • 8 prosciutto slices
  • 8 (about 200g each) beef fillet steaks
  • 1 rosemary sprig
  • 247.50 gm dry red wine
  • 510.00 gm beef stock
  • Steamed green beans, to serve
  • Almonds, to serve
  • Salt, to season
Instructions:
  • Preheat your oven to 100°C, then grate the potatoes using the coarse side of a grater. Combine the grated potatoes with the onion in a colander.
  • Squeeze out excess liquid using your hands, then place in a medium bowl. Mix in melted butter and season generously with salt and pepper. Combine well.
  • Pour enough oil into a large, non-stick frying pan to reach a 1cm depth over medium heat. Spoon two, 1/3-cup portions of potato mixture into the pan and flatten each into a 10cm disc using an egg lifter.
  • Sear each side for 2 minutes until beautifully golden and fully cooked. Then, transfer to a baking tray lined with paper towel and keep warm in the oven.
  • Continue in three more additions with the remaining potato mixture, adding extra oil as needed and ensuring each batch is heated thoroughly.
  • Wrap each beef fillet in a savory slice of prosciutto. Heat a large frying pan over high heat. Sear the steaks for three minutes per side for a perfect medium-rare, or until desired doneness is achieved.
  • Place the dish on a plate and carefully cover it with foil. Allow it to rest for five minutes before serving.
  • Add the fragrant rosemary sprig and wine to the pan and bring to a boil.
  • Pour in the stock and bring it to a boil.
  • Simmer the sauce for 5 minutes, stirring occasionally, until it reduces by half and thickens to a syrupy consistency. Then strain it through a fine sieve to remove the rosemary. Serve the potato on plates.
  • Place the beef on top and generously drizzle with the delectable sauce. Serve promptly alongside tender steamed green beans and crunchy almonds.

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