Ola pepper crusted beef with roast potatoes and leek and mustard relish.
Ingredients
4 x 200g/7oz beef fillet steaks
2 garlic cloves sliced
4 tablespoons Ola Rapeseed Oil
Salt and freshly ground pepper
1 teaspoon whole black peppercorns
For the potatoes
3lb Maris Piper Potatoes
2 tablespoons Ola Rapeseed Oil
For the leek and mustard relish
2-3 large leeks thinly sliced
2 tablespoons Ola Rapeseed Oil
1 tablespoon white wine vinegar
1 teaspoon wholegrain mustard
Salt and freshly ground pepper
Serve meat with the potatoes, relish and a green salad.
Method
Preheat oven to 240 degrees/gas mark 8.
Place beef in shallow dish and cover with the garlic.
Add 2 tablespoons of Ola Rapeseed Oil and a pinch of salt and pepper.
Peel potatoes and cut in large chunks, boil in salted water for 2-3 minutes then drain well and shake potatoes in a colander.
Leave potatoes to steam for 2 minutes, before placing in a large bowl with salt and Ola Rapeseed Oil.
Arrange on baking tray and transfer to oven.
In a frying pan, gently fry the leeks in 2 tablespoons of Ola Rapeseed Oil until tender.
When cooked add white wine vinegar and mustard. Season with salt and pepper.
Crush black peppercorns and mix with the remaining 2 tablespoons Ola Rapeseed Oil.
Coat the beef with the peppercorn mixture.
Pour the rapeseed oil from the marinade into a heated frying pan adding more if necessary.
Brown on both sides. Transfer to oven and cook to liking. |
