Roast fillet of beef with salsa verde and roast potatoes

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Directions

1. 1

   Wash the meat and dab dry. Season with salt and tie in shape with kitchen string

2. 2

   Peel, wash and slice the potatoes. Halve 2 cloves of garlic and press them on with the back of a knife. Wash the rosemary, dab dry and remove the needles. Mix potatoes, garlic, rosemary and 25 ml olive oil in a bowl. Season with salt

3. 3

   Heat clarified butter in a large, coated pan. Add the meat and fry vigorously on all sides. Place the meat with the frying set on a greased fat pan of the oven. Add rosemary potatoes and spread evenly. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for approx. 25 minutes, turning the potatoes occasionally

4. 4

   Meanwhile peel 1 clove of garlic and chop finely. Pour the capers into a sieve and let them drain. Wash parsley, shake dry. Pluck parsley leaves from the stalks. Put the parsley, capers, anchovy fillets, garlic and 75 ml oil in a high mixing bowl and puree with a blender. Season to taste with salt, pepper, sugar and lemon juice

5. 5

   When the cooking time is over, wrap the meat in aluminium foil and let it rest for about 10 minutes. Sprinkle with coloured pepper and arrange on a plate. Add potatoes and Salsa Verde. Garnish with parsley

Nutrition Facts

KCAL
690 kcal

CARBS
24 g

FATS
40 g

PROTEINS
57 g