Fillet of beef with potato rosti and red pepper purée recipe

Details

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

Step-by-step

1. Pre-heat the oven to 180C.
2. 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.
3. 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.
4. 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.
5. Peel back the skins, remove the seeds and place in a food processor until smooth. Season to taste.
6. For the potato rosti, mix together the grated potatoes with the remaining diced onion, and squeeze out any moisture from the mixture
7. 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.
8. 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.
9. Remove from heat and leave to rest for a further 4 minutes. Finally, add the chopped parsley to the compote before serving.