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Photo of Grilled beef fillet with roasted potato salad by WW

Grilled beef fillet with roasted potato salad

Total Time
1 hr 10 min
20 min
50 min
Transform roast potatoes and capsicums with this amazing dressing of red wine vinegar, mustard and honey.


Baby potatoes

600 g, (chat) halved

Olive oil

1 tbs

Beef scotch fillet (rib eye), raw

400 g, (Buy 4 x 125g)

Red wine vinegar

1 tbs

Whole grain mustard

2 tsp


2 tsp

Red capsicum

1 medium, thickly sliced

Fresh flat-leaf parsley

¼ cup(s), torn

Fresh dill

2 tbs, chopped

Fresh chives

2 tbs, choppped

Oil spray

1 x 3 second spray(s)


  1. Preheat oven to 200°C. Place potatoes in a baking dish. Drizzle with half the oil and season with salt and pepper. Roast for 40 minutes or until golden and tender, adding capsicum for the last 25 minutes. Set aside to cool.
  2. Meanwhile, lightly spray steaks with oil. Heat a chargrill on high. Cook steaks for 2 minutes each side or until cooked to your liking. Cover steaks with foil and set aside to rest for 5 minutes before serving.
  3. Place vinegar, mustard, honey and remaining oil in a screw-top jar. Season. Secure lid and shake to combine.
  4. Place potato, capsicum, parsley, dill and chives in a large bowl. Drizzle over dressing. Toss to combine. Serve beef with salad.


SERVING SUGGESTION: Steamed green beans or salad leaves.