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Roast Beef Filet Garlic Mushrooms & Peas Braised in Bacon & Butter Roesti

Recipe by Adrian Richardson from Good Chef / Bad Chef

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This recipe is from episode 23 of Good Chef Bad Chef series 3.

Yes, it’s a bit expensive, but a really top-quality piece of beef filet makes a great dinner party meal. It’s dead-easy to prepare and cook and it looks really impressive too. I like to serve beef filet rare, with creamed spinach, thyme scented mushrooms and rosemary roasted potatoes. You might like to make a quick gravy in the roasting pan, and jazz it up with a red wine reduction.

Ingredients

1 x 1.3 kg eye-filet of beef
1 – 2 tbsp dijon mustard
1 tbsp salt
1 tbsp freshly ground black pepper
1 tbsp chopped thyme
2 tbsp olive oil
½ cup peas
10 mushrooms, halved
4 garlic cloves
3 nicola potatoes , grated

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Method

In a pot add 2 garlic cloves, butter and mushrooms.
Add a dash of water, salt and pepper, thyme and cook over a medium heat for 5 – 10 min.
Sweat off some shallots, butter, bacon, 2 garlic, peas and ½ cup water and simmer for a few minutes until cooked.
Season beef in a generous amount of salt and pepper.
Cover with thyme. Using string, tie up the meat so the meat won’t fall a part whilst cooking.
Sear the meat on a high heat in a griddle pan until the meat is brown.
Put the meat in the oven on the pan for 12 – 15 min 190°C.
Roesti: Grate potatoes and add salt in a bowl.
Squeeze the juice from the potatoes using your hands.
Pack potato into a small fry pan and cook on a medium heat for 1 – 2 min.
Flip over potatoes and cook for another 4 – 5 min.