Recipe

Herbed beef fillet with kipfler potatoes

This herbed beef fillet is exceedingly good. We've cooked it to a rare finish in this recipe. Whichever way you decide cook it, remember to rest it for at least 10 minutes to get the most out of this delicious cut of meat.

May 31, 2011 2:00pm
  • 40 mins cooking
  • Serves 6
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Ingredients

Herbed beef fillet with kipfler potatoes
  • 1 kilogram (2 pounds) kipfler (fingerling) potatoes
  • 1 kilogram (2-pound) beef eye fillet, trimmed
  • 2 red onions (340g), cut into wedges
  • 2 tablespoon olive oil
  • 3/4 cup (210g) horseradish cream
  • 3/4 cup each loosely packed flat-leaf parsley, dill and tarragon leaves, chopped finely

Method

Herbed beef fillet with kipfler potatoes
  • 1
    Boil, steam or microwave potatoes until almost tender; drain, then cut in half lengthways.
  • 2
    Meanwhile, cook beef on heated oiled covered barbecue (or grill or grill pan) about 15 minutes until browned all over and cooked as desired. Remove from barbecue; cover beef, stand 10 minutes.
  • 3
    Combine potatoes with onion and oil in medium bowl. Cook potatoes and onions on heated barbecue about 5 minutes or until potatoes are browned and tender; season. Cover to keep warm.
  • 4
    Combine horseradish cream and herbs in medium bowl; season. Spread herb mixture all over beef.
  • 5
    Serve beef sliced, with potatoes and onions.

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