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Herb and garlic beef with crisp potatoes
Herb and garlic beef with crisp potatoes
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Prep Time:
160 minutes
Cook Time:
65 minutes
Total Time:
225 minutes
Savory, spice-infused beef perfection.
Ingredients:
  • 1kg scotch fillet beef, trimmed
  • 12 chat potatoes
  • olive oil cooking spray
  • dressed salad leaves, to serve
  • 375.00 ml flat-leaf parsley leaves
  • 82.50 ml rosemary leaves
  • 20.00 ml thyme leaves
  • 96.53 gm dijon mustard
  • 3 garlic cloves, roughly chopped
  • 56.88 gm olive oil
Instructions:
  • Create a flavorful herb and garlic spice rub by blending all ingredients in a food processor until smooth. Finish by seasoning with salt and pepper to taste.
  • Lay the beef on a plate and gently massage the spice rub onto the meat using your fingertips. Chill in the refrigerator for 2 hours.
  • Boil potatoes in salted water until just tender. Drain and cool on a baking tray in a single layer. Gently squash potatoes with the palm of your hand and spray both sides with oil.
  • Preheat the oven to 200°C. Take the beef out of the fridge and place it in a roasting pan. Let it sit for 20 minutes. Position the potatoes on the top shelf of the oven and the beef on the shelf underneath. Roast for 45 minutes for medium beef or until it reaches your desired doneness. Take out the beef from the oven, cover with foil, and allow it to rest for 10 minutes. Raise the oven temperature to 220°C. Continue roasting the potatoes for an extra 10 minutes until they are crispy.
  • Slice the beef and plate it with crunchy potatoes and fresh salad greens.

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