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Whole Eye Fillet with Salsa Verde and Potato Cake

Whole Eye Fillet with Salsa Verde and Potato Cake recipe, brought to you by MiNDFOOD.

Whole Eye Fillet with Salsa Verde and Potato Cake

Serves 4

2 slices bread, crusts removed, roughly chopped

½ cup olive oil

3 anchovy fillets, roughly chopped

2 garlic cloves, roughly chopped

1 tsp salt

1½ cups flat-leaf parsley leaves, roughly chopped

¼ cup dill sprigs, roughly chopped

2 tbsp lemon juice

850g beef whole eye fillet

salt and pepper, to season

2 tsp olive oil (extra)

8 fresh jerusalem artichokes, peeled

8 spring onions, trimmed

20g butter

600g desiree or king edward potatoes, peeled, thinly sliced

1 cup tasty cheese, grated

1 To make salsa verde, combine bread and oil in a bowl. Stand for 10 minutes. Put bread mixture in a food processor with anchovy, garlic, salt, parsley, dill and lemon juice. Pulse until a thick sauce forms. Transfer to a small serving bowl. Cover bowl with plastic wrap and refrigerate until ready to serve.

2 Preheat oven to 200C. Season beef with salt and pepper. Heat oil (extra) in a frying pan over medium-high heat. When hot add beef and cook for 5–8 minutes or until all sides are well browned.

Transfer beef to a roasting pan. Add artichoke and spring onion. Put pan in oven and cook for 30–35 minutes (rare) or until cooked to your liking.

3 Meanwhile, to make potato cake, heat butter in a frying pan over medium heat. When sizzling, remove from heat and cover base of frying pan with a layer of potato, overlapping slightly. Top with remaining potato, forming a second layer. Return frying pan to heat.

Sprinkle cheese over potato. Cover and reduce heat to low. Cook for 20–25 minutes or until potato is tender and cheese has melted. Turn potato cake out onto a large plate and cut into wedges.

4 Remove roasting pan containing beef and vegetables from oven and cover with foil for 10 minutes. Transfer beef to a chopping board and thinly slice.

Serve beef, artichoke and spring onion with salsa verde and potato cake.

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