Place the whole fillet in a ceramic or glass dish. Mix together the
marinade ingredients and pour over the fillet. Do not add salt. Cover
with clingfilm and marinate, in the fridge, for three hours or longer
(overnight is fine). Turn the fillet in its marinade every now and
then. An hour before you’re going to cook the fillet, remove it from
the fridge so it can come up to room temperature.
Preheat the oven to 190°C and place a baking sheet in the oven to heat.
Put the potatoes into a pan of salted water, bring to the boil and
cook until quite tender. Drain in a colander, allow to dry out for 5
minutes, and then put them back in the pan.
In a large frying pan, heat the olive oil and butter until very hot
– just short of smoking. Remove the fillet from the ceramic dish,
scrape off most of the marinade with the back of a knife, and season
well with salt. Reserve the marinade.
Quickly brown the fillet on all sides until nicely caramelised (this
should take about 6 -7 minutes). Put the fillet on the heated baking
sheet and place it in the oven for 8-15 minutes, depending on the
thickness of your fillet/s, or until done to your liking (it’s best a
nice rosy pink inside – cut a slit in the thickest part of the fillet
to check for doneness). Take the fillet out of the oven and allow to
rest for 5-10 minutes. Leave the frying pan and its juices on the
stove. Put 8 plates in the warming drawer.
While the fillet is roasting and resting, mash the potatoes, prepare the glaze and dress the rocket, as follows.
First, the mash. Turn the heat on under the pan of potatoes. Add a
splash of milk, allow it to heat through, and then mash the potatoes
until fluffy and smooth. Stir in a knob of cold butter. (Or put the
potatoes through a potato ricer before you add the milk and butter.)
Season with salt and pepper, cover and keep hot.
Now prepare the glaze. Turn the heat on under the pan you fried the
fillets in. Pour the reserved marinating liquid into the hot pan and
stir well to loosen any sediment. Allow to bubble over a brisk heat
until reduced by about half, to a slightly syrupy consistency.
Tip the rocket leaves into a bowl. Add the lemon juice and olive
oil, in equal quantities, season with salt and pepper and toss well to
To serve: Carve the fillet into 1-cm-thick slices. Put a generous
mound of hot mashed potato into the centre of each plate and sprinkle
with a little olive oil. Strain the balsamic glaze into a little jug.
Place a few slices of fillet on each mound of mash and drizzle with
some of the hot balsamic glaze. Top with a generous handful of dressed
Reprinted with the permission of Adrienne's Kitchen. To visit Adrienne's Kitchen click here.