Leek-crusted beef fillet with potato bake
3
Points®
Total time: 1 hr 35 min • Prep: 20 min • Cook: 1 hr 15 min • Serves: 6 • Difficulty: Easy
Adding this delicious leek crust to your beef helps keep the moisture in, therefore creating a super tender beef fillet.
Ingredients
Potato(es)
900 g, thinly sliced
Chicken stock
1 cup(s), (250ml)
Leek
1 whole, chopped
Dried breadcrumbs
25 g, (1/2 cup) Panko variety
Grated parmesan cheese
⅓ 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)
Instructions
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.
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