Beef fillet steak with fresh potato wedges

Ingredients for 1 servings:

• 200 g fillet steak(s) of beef
• 3 potatoes
• 2 sprigs rosemary
• 2 sprigs of thyme
• 1 bulb(s) garlic
• 4 tbsp olive oil
• e.g. salt and pepper
• e.g. oregano
• n. B. Spice(s) of your choice

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour

Preheat the oven to 180°C fan/convection oven. Wash, peel, and quarter the potatoes. Depending on the size of the potatoes, you can also cut them into eighths. Everyone has to decide for themselves how large the pieces should be. After cutting them, place the potatoes in a bowl, preferably with a lid. Add salt, pepper, a little oregano, and other spices to taste, a sprig of rosemary, and a sprig of thyme. Pick the herbs off the stems and chop them up a bit. Add a tablespoon of oil. Put the lid on and swirl the bowl around so everything is well mixed. This should take about 30 seconds for a good result. The potato wedges should now be nicely coated with the spice mixture. Place the potato wedges on a baking sheet lined with baking paper, one at a time if possible. Bake the potatoes in the oven for about 25-30 minutes, depending on your preference and the degree of browning. Wash and pat dry the sirloin steak. Heat a pan with 2 tablespoons of olive oil. Form the fillet into a tall shape, taking care not to pound it. Sear it in the hot oil for one minute on each side. Halve the garlic and add it to the pan along with the remaining thyme and rosemary. This gives the meat a wonderful aroma. Only after the steak has been seared should it be seasoned with salt and pepper, as desired, as otherwise the pepper will burn in the pan and the salt will draw out the water from the meat. After searing and seasoning, place the meat, along with the oil and seasoning, on a baking sheet or in a casserole dish. Then cook in the oven for 16-18 minutes. If the steak is 50 grams heavier, simply leave it in the oven for 3 minutes longer.* Tip: Remove the meat early to take advantage of the after-cooking effect.