Roasted potatoes with olive oil and fleur de sel and fillet of beef in rosemary

Name: Roasted potatoes with olive oil and fleur de sel and fillet of beef in rosemary
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 6 Branches of rosemary; 4 Beef fillet medallions (approx. 150 g each); 7-10 Tbsp Sea salt; 7 TABLESPOONS Olive oil; 7-10 Tbsp Pepper; 750 g baby potatoes; 7-10 Tbsp Kitchen yarn

AUTHOR
Bill Macdonald

DIFFICULTY
very easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

6 Branches of rosemary
4 Beef fillet medallions (approx. 150 g each)
7-10 Tbsp Sea salt
7 TABLESPOONS Olive oil
7-10 Tbsp Pepper
750 g baby potatoes
7-10 Tbsp Kitchen yarn

Directions

1
Wash the rosemary, shake dry, brush the needles from 2 twigs. Season meat with salt. Place 1 rosemary twig around each and tie with kitchen string. Heat 2 tablespoons of olive oil in a frying pan. Fry the meat for about 5 minutes, turning it over. Season with pepper and finish cooking in a preheated oven (electric cooker: 100 °C/ convection oven: 75 °C/ gas: see manufacturer) for approx. 30 minutes.
2
Peel potatoes, wash and quarter them lengthwise. Heat 5 tablespoons of oil in a frying pan. Fry the potatoes for 15-20 minutes until golden brown. Place the potatoes in a sieve lined with kitchen paper, collecting the oil. Mix potatoes and rosemary needles. Season with salt. Arrange potatoes and meat