Fillet of beef with potato rosti and red pepper purée recipe

Recipes

Phil Kent
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Fillet of beef with potato rosti and red pepper purée recipe

An exquisite fillet of beef served with potato rosti, red pepper purée and a tomato and fennel compote. Keep an eye on your timing so that the different parts of this dish are ready to serve together. Phil Kent recommends using Lincoln Red beef, if you can get hold of it.

Ingredients

2 x200g fillets beef
1 splash oil, for cooking

2 x200g fillets beef
1 splash oil, for cooking

2 x200g fillets beef
1 splash oil, for cooking

For the potato rosti

2 large potatoes, peeled and grated
1 onion, finely diced

2 large potatoes, peeled and grated
1 onion, finely diced

2 large potatoes, peeled and grated
1 onion, finely diced

For the tomato and fennel compote

1 small bunch parsley
2 onions, finely diced
2 red peppers, diced
10 g fennel seeds
2 x 400g tins tomatoes

1 small bunch parsley
2 onions, finely diced
2 red peppers, diced
0.4 oz fennel seeds
2 x 400g tins tomatoes

1 small bunch parsley
2 onions, finely diced
2 red peppers, diced
0.4 oz fennel seeds
2 x 400g tins tomatoes

For the roasted red pepper purée

2 red peppers

2 red peppers

2 red peppers

Details

Cuisine: English
Recipe Type: Main
Difficulty: Easy
Preparation Time: 20 mins
Cooking Time: 60 mins
Serves: 2

Step-by-step

Pre-heat the oven to 180C.
Start by making the tomato and fennel seed compote: add a little oil to a pan, and gently sauté two of the white onions until soft. Add the two diced red peppers along with the fennel seeds.
Cook for a further 5 minutes before adding the chopped tomatoes and cook for another 30 minutes or until the liquid has reduced by half.
To make the roasted pepper purée: place the remaining peppers on a baking tray, rub with oil and place in the pre-heated oven (see step 1) for 5-6 minutes.
Peel back the skins, remove the seeds and place in a food processor until smooth. Season to taste.
For the potato rosti, mix together the grated potatoes with the remaining diced onion, and squeeze out any moisture from the mixture
Season with a little salt and add some oil to a very small pan. Line the pan with the potato mix. Gently cook on both sides until golden brown.
For the beef, heat a tbsp of oil in a medium sized frying pan, season the beef with salt and pepper and cook on both sides for 4-6 minutes for medium rare, or longer to taste.
Remove from heat and leave to rest for a further 4 minutes. Finally, add the chopped parsley to the compote before serving.

This recipe was devised for cottages4you in association with The Bull & Swan, Stamford.

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