METHOD

Step 1 -Remove Meat from Fridge

Take the meat out of the fridge 1 ½ hours before cooking. This is important for an even cook.

 

Step 2 - Make Parsley Butter

To make the parsley butter, bruise the garlic with a pinch of salt using a mortar and pestle. Add the parsley and pound until a rough paste forms, then mix in the mustard and butter. Cover and refrigerate until needed.

 

Step 3 - Pre-heat oven and Sear Beef

 

Step 4 - Cook Beef

Place pan in the oven and roast for 15–20 minutes. If you have a meat thermometer handy, the internal temperature of the beef should be 55°C for rare. Cook for an extra 5–6 minutes if you prefer medium–rare and a little longer for medium. Remove the beef from the pan and place on a plate. Cover loosely with foil and rest for 15 minutes.

 

Step 5 - Cook Spud Lite Potatoes

While the meat is cooking, heat remaining oil over a medium-high heat in a large sauté pan. Add the potatoes and toss to coat in the oil. Cook for 15-20 minutes tossing regularly until the potatoes are golden in colour and tender. Once tender add the flavoured butter to the pan and toss to coat all the potatoes, cooking for a further 2-3 minutes.

 

Step 6 - Serving Time

Once the meat has rested, cut into 2cm thick medallions. Serve with the potatoes and a wedge of lettuce that has been season with salt and pepper and a drizzle of oil.