Beef Fillet with Herb Sauce and Herb Mashed Potatoes
- For the herb sauce
- 6 Tbsps olive oil
- finely chopped thyme (each 2 tsp fresh chopped)
- finely chopped rosemary (each 2 tsp fresh chopped)
- 1 Tbsp finely chopped parsley
- 2 garlic cloves
- freshly ground peppers
- herb mashed potatoes
- 1 kilogram starchy potatoes
- 100 milliliters milk
- 1 Tbsp butter
- 1 onion
- 1 Tbsp olive oil
- 1 packet frozen Fresh herbs (de Provence)
- freshly ground peppers (freshly grated nutmeg)
- 50 grams Whipped cream
For the herb sauce: Peel the garlic and add to a blender or food processor along with the chopped herbs and olive oil. Blend until smooth and season with salt and pepper to taste.
For the herb potatoes: Peel the potatoes and boil in salted water for about 20 minutes, until tender. Drain well, reserving a bit of the cooking liquid.
Peel and dice the onion. Heat the olive oil in a large pan and sauté the onion until softened. Stir in the garden herbs and whipping cream and season with salt, pepper and nutmeg. Place the cooked potatoes in a large bowl and mash with a potato masher. Add the milk and butter and continue mashing until smooth. Stir the onion-herb mixture into the potatoes and mix well.
Preheat the oven to 80°C (approximately 175°F). Brush the beef fillet with some of the herb sauce and sear in a hot pan until browned on all sides. Cover with aluminum foil and transfer to the oven for about 10 minutes, until the desired level of doneness is reached. Slice the fillet into strips, drizzle with the herb sauce and serve with the herb mashed potatoes.