1kg small potatoes, quartered
2 tbsp olive oil
1 (about 2kg) beef fillet
¼ cup wholegrain mustard
¼ cup chives, coarsely chopped
1 tbsp each fresh oregano and
fresh thyme, coarsely chopped
Mustard And Horseradish Crème Fraîche
250g crème fraÎche
2 tbsp Dijon mustard
1 tbsp horseradish, grated
Preheat oven to 200°C. Combine potatoes and half the oil in a large bowl.Season with salt and freshly ground black pepper and toss to combine.
Transfer to a roasting pan and cook for 10 minutes.
Meanwhile, season beef well with salt and freshly ground black pepper.
Heat remaining oil in a large roasting pan over high heat. Add beef and cook, turning, for 5-6 minutes or until brown all over.
Put beef and potatoes in the oven and roast for a further 25 minutes for medium-rare, or until beef is cooked to your liking.
Remove beef from oven and loosely cover with foil. Set aside for 10 minutes to rest. Return potatoes to oven to keep warm.
Spread mustard evenly over beef and sprinkle with chives and oregano.
Remove potatoes from oven and place on a serving platter, along with beef.
Combine crème fraîche, mustard and horseradish in a small bowl.
Thickly slice beef.
Serve with mustard and horseradish crème fraîche on the side.