Grilled beef fillet with roasted potato salad
3
Points®
Total time: 1 hr 10 min • Prep: 20 min • Cook: 50 min • Serves: 4 • Difficulty: Easy
Transform roast potatoes and capsicums with this amazing dressing of red wine vinegar, mustard and honey.
Ingredients
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
Honey
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)
Instructions
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.
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