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

AUTHOR
Bill Macdonald
DIFFICULTY
very easy
RATING
5 1
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. 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. 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

Nutrition Facts

KCAL
380 kcal
CARBS
22 g
FATS
16 g
PROTEINS
35 g

Categories & Tags

Miscellaneousvery easy