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Beef fillet with roasted vegetables

40 minutes

Beef fillet with roasted vegetables

By Mike Bassett

Serves 4

Difficulty Easy

Prep Time 20 minutes

Cooking Time 40 minutes

Ingredients

4 x 150 g organic beef fillet steaks
4 tablespoons mixed organic herbs, chopped
4 tablespoons organic tamari soya sauce
50 g organic butter
1 packet organic potatoes, boiled with the skins on
1 teaspoon chopped fresh organic chillies
2 bunches organic spring onions, braised
1 packet baby organic radishes, roasted
Baby organic carrots, pumpkin and baby onions, roasted

Method

Season the beef with the chopped herbs, tamari soya and heat a pan with the butter and fry the steaks for about 4 minutes per side.

Remove from the pan and allow to rest for at least 5 minutes.
Skin potatoes, add chopped herbs and a little salt and olive oil and break up with a fork. Arrange on each plate, and top with the spring onions.
Sprinkle each fillet with a little chilli and place on top of the spring onions.
Place the pumpkin, carrots and radishes neatly over and around the beef and drizzle the plate with the roasting juices from the vegetables.
Season with a few drops of soya sauce and a sprinkle of fresh herbs. Serve immediately.

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Beef fillet with roasted vegetables

Beef fillet with roasted vegetables

Ingredients

Method