Roast fillet


Ingredients 16
Servings 6
Time

Ingredients

  • 2
    fat cloves garlic, crushed
  • salt and milled black pepper to taste
  • 15
    ml
    olive oil
  • 10
    ml
    mustard powder
  • 2
    kg
    whole beef fillet, trimmed
  • MUSHROOM AND POTATO SALAD
  • 1
    bunch spring onions or chives, finely chopped
  • 4
    medium potatoes, boiled, peeled and cut into crescents
  • 60
    ml
    olive oil
  • 250
    g
    each fresh button, fresh black and fresh oyster mushrooms
  • 30
    ml
    lemon juice
  • 5
    ml
    mustard powder
  • 50
    ml
    red wine vinegar
  • 60
    ml
    olive oil
  • 45
    ml
    good-quality or homemade mayonnaise (see recipe)
  • watercress and toasted sunflower seeds to serve
 

Method

 
1. Mix garlic, mustard, salt, pepper and oil and pat over fillet. Place fillet on the rack of a roasting pan and roast, uncovered, at 180 ºC for about 45 minutes (15 minutes per 500 g). Remove from oven. Handle the meat carefully, do not stick sharp forks into it, which will allow juices to escape. 2. Cover loosely with waxed paper and leave for 15 to 20 minutes before carving (to allow juices to settle). 3. SALAD: Sprinkle spring onions over still warm, prepared potatoes (drizzled with olive oil). Wipe mushrooms with a damp cloth. Trim stems and cut mushrooms into chick vertical slices. Sprinkle with lemon juice. Layer in salad bowl with warm potatoes. 4. Blend mustard powder, vinegar and oil together until creamy. Sprinkle over salad. Toss salad lightly with mayonnaise. Strew watercress over salad, sprinkle with sunflower seeds and serve.
 

Read more on: roast  |  beef
 

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