Ingredients
- 1kg scotch fillet beef, trimmed
- 12 small Vivaldi Potatoes potatoes
- olive oil cooking spray
- dressed salad leaves, to serve
- 1 1/2 cups flat-leaf parsley leaves
- 1/3 cup rosemary leaves
- 1 tablespoon thyme leaves
- 1/3 cup dijon mustard
- 3 garlic cloves, roughly chopped
- 1/4 cup olive oil
Directions
- Step 1
Make herb and garlic spice rub: Combine all ingredients in a food processor. Process until smooth. Season with salt and pepper.
- Step 2
Place beef on a plate. Use fingertips to cover beef with spice rub. Cover and refrigerate for 2 hours.
- Step 3
Meanwhile, cook potatoes in a large saucepan of boiling, salted water for 10 minutes or until just tender. Drain. Place, in a single layer, on a baking tray. Cool. Using the palm of your hand, squash potatoes. Spray both sides with oil.
- Step 4
Preheat oven to 200°C. Remove beef from fridge and transfer to a roasting pan. Set aside for 20 minutes. Place potatoes on top shelf in oven and beef underneath. Roast for 45 minutes for medium beef or until cooked to your liking. Remove beef from oven. Cover with foil and set aside for 10 minutes to rest. Increase oven temperature to 220°C. Roast potatoes for a further 10 minutes or until crisp.
- Step 5
Slice beef. Serve with crisp potatoes and salad leaves.
Serving size: 4
Recipe courtesy of taste.com.au