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Photo of Leek-crusted beef fillet with potato bake by WW

Leek-crusted beef fillet with potato bake

Total Time
1 hr 35 min
20 min
1 hr 15 min
Adding this delicious leek crust to your beef helps keep the moisture in, therefore creating a super tender beef fillet.



900 g, thinly sliced

Chicken stock

1 cup(s), (250ml)


1 whole, chopped

Dried breadcrumbs

25 g, (1/2 cup) Panko variety

Grated parmesan cheese

cup(s), (25g)

Olive oil

1 tbs

Beef fillet (tenderloin), raw

640 g, (Buy 800g) eye fillet, fat trimmed

Dijon mustard

1 tbs

Oil spray

2 x 3 second spray(s)


  1. Preheat oven to 200°C or 180°C fan-forced. Lightly spray a 3-cup (750ml) capacity ovenproof dish with oil.
  2. Arrange potato slices, slightly overlapping, in prepared dish. Place stock in a small saucepan over high heat and bring to the boil. Pour hot stock over potatoes. Cover dish tightly with foil and bake for 1 hour. Remove foil and bake for 15 minutes or until potatoes are golden and tender.
  3. Meanwhile, process leek in a food processor until finely chopped. Combine leek, breadcrumbs, parmesan and oil in a medium bowl.
  4. Lightly spray a large non-stick frying pan with oil and heat over high heat. Cook beef, turning, for 5 minutes or until browned. Spread mustard over beef. Press leek mixture over beef to form a crust. Lightly spray a large baking dish with oil. Place beef in prepared dish and bake with potato bake for 25–30 minutes or until beef is cooked to your liking. Transfer to a plate. Cover beef with foil and set aside to rest for 10 minutes before slicing thinly.
  5. Serve beef with potato bake.


SERVING SUGGESTION: Mixed salad leaves, drizzled with balsamic vinegar.