Peppered Fillet Steak With Parsley Potatoes
This recipe calls for tender beef fillet steaks paired with crispy, golden red-skinned potatoes and a fresh watercress salad. The juicy steaks, rubbed with cracked black pepper, are seared to perfection on a hot griddle pan, creating a mouthwatering main course. The potatoes are cooked until crispy and infused with fragrant garlic and parsley, adding an extra layer of flavor to this delicious dish. Enjoy this hearty meal that is sure to satisfy your cravings for a comforting and flavorful dinner.
— Constant Cookbook
Ingredients
- 3 large red-skinned potatoes , peeled and cut into large cubes
- 2 tbsp olive oil , plus a drizzle extra
- 1 garlic clove , minced
- small bunch flat-leaf parsley , finely chopped
- 2 beef fillet steaks (each about 140g/5oz)
- 1 tsp cracked black pepper
- small knob of butter
- watercress salad, to serve
Instructions
- Tip the potatoes into a pan of water, bring to the boil, simmer for 2 mins, then drain. Heat the oil in a non-stick frying pan. Add the potatoes and sizzle gently for 20 mins, tossing occasionally, until golden and crispy all over. When the potatoes are cooked, add the garlic to the pan and fry for 1 min more. Finally, toss through the parsley, season with sea salt and set aside.
- Meanwhile, rub the steaks with a drizzle of oil, then press in the black pepper. Heat a griddle pan until hot, and cook the steaks to your liking (2½ mins each side for medium rare, 3½ mins for medium, 4½ mins for well done). Leave steaks to rest for 5 mins, then top with a knob of butter and serve with the potatoes and some watercress salad.
Cook Time
30M
Prep Time
PT10M
Yield
Serves 2
Nutrition
- Calories: 494 calories
- Fat Content: 22 grams fat
- Saturated Fat Content: 7 grams saturated fat
- Carbohydrate Content: 6 grams carbohydrates
- Sugar Content: 3 grams sugar
- Fiber Content: 4 grams fiber
- Protein Content: 35 grams protein
- Sodium Content: 0.2 milligram of sodium
Comments
No comments found.