Fillet of beef with potato rosti and red pepper puree recipe

1. 1

   Pre-heat the oven to 180C.

2. 2

   Start by making the tomato and fennel seed compote: add a little oil to a pan, and gently saute two of the white onions until soft.

3. 3

   Add the two diced red peppers along with the fennel seeds.

4. 4

   Cook for a further 5 minutes before adding the chopped tomatoes and cook for another 30 minutes or until the liquid has reduced by half.

5. 5

   To make the roasted pepper puree: place the remaining peppers on a baking tray, rub with oil and place in the pre-heated oven (see step 1) for 5-6 minutes.

6. 6

   Peel back the skins, remove the seeds and place in a food processor until smooth.

7. 7

   Season to taste.

8. 8

   For the potato rosti, mix together the grated potatoes with the remaining diced onion, and squeeze out any moisture from the mixture

9. 9

   Season with a little salt and add some oil to a very small pan.

10. 10

    Line the pan with the potato mix.

11. 11

    Gently cook on both sides until golden brown.

12. 12

    For the beef, heat a tbsp of oil in a medium sized frying pan, season the beef with salt and pepper and cook on both sides for 4-6 minutes for medium rare, or longer to taste.

13. 13

    Remove from heat and leave to rest for a further 4 minutes.

14. 14

    Finally, add the chopped parsley to the compote before serving.

* Per serving · 4 servings · Values may vary.