John Myers
Fillet of Beef with Rosemary Potatoes
The perfect fillet of beef with rosemary potatoes recipe with a picture and simple step-by-step instructions.
- 400 g Potatoes triplets
- 2 tbsp Rapeseed oil
- 0,5 tbsp Coarse sea salt
- 2 Branches Rosemary fresh
- 0,5 tbsp Clarified butter
- 400 g Beef fillet
- 1 Peeled garlic clove
- Pepper from the grinder
- Salt
- Wash the potatoes, rub dry, mix with rapeseed oil and season with sea salt. Then spread on a baking sheet. Pluck rosemary needles from the branches. Preheat the oven to 200 degrees. Sprinkle the potatoes with rosemary and bake in the oven for about 20 minutes .
- Heat the butter lard in a pan. The beef fillets on each side for about 1 minute. Sauté and then add the garlic. Then place on the potatoes on the baking tray and grill until the desired roasting. The potatoes now need about 30 minutes until they are crispy golden yellow, the beef fillets between 10 and 15 minutes.
- As soon as the beef fillets are cooked as desired, remove them, wrap them tightly in aluminum foil and let them rest until the potatoes are ready. Season with salt and pepper. Spread on plates and serve. We also had a pepper and cream sauce .
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