Beef fillet with salsa verde and herb chips

Beef fillet with salsa verde and herb chips


  1. Preheat the oven to 200*C/400*F/Gas Mark 6. Slice the potatoes as thinly as possible. This is easiest done using a mandolin slicer or the slicer blade of a grater.
  2. Brush 2 large baking sheets with oil and place the potato slices in a single layer on top. Brush with a little more oil and season with salt and pepper. Bake in the oven for 20-30 minutes until cooked and turning crisp around the edges.

  3. While cooking, season the beef and tie each fillet with string, tucking a rosemary sprig into each. Heat the remaining oil in a frying pan and fry the meat for 2 minutes on each side. Transfer to a roasting tin and spoon the salsa verde on top.

  4. Remove the potatoes from the oven and keep warm. Cook for beef in the oven for 10-20 minutes, depending on how well cooked you like beef. Arrange the chervil leaves over the potatoes.
  5. Transfer the meat to warmed serving plates and spoon the pan juices on top. Serve with the potatoes.


A gastro pub style dish you can recreate at home


4 large potatoes
4 tbsp rapeseed oil
4 beef fillet steaks, each about 200g (8oz)
4 rosemary sprigs
200g (8oz) salsa verde
handful chervil leaves


Time: 50 mins
Serves: 4
Nutrition: n/a