Eye Fillet of Beef with Chimichurri and Crispy Portuguese Potatoes
Made with tender beef fillet and Farro’s herby chimichurri, this is a centrepiece-worthy dish that works at any time of year. The crispy, lightly spiced potatoes are a crowd favourite. You might even want to double the recipe - they will be gone in seconds!
Ingredients
For the Fillet of Beef:
2 cloves garlic
1 tablespoon finely chopped oregano leaves
1 tablespoon olive oil
800g-1kg piece of beef fillet, trimmed
1 jar Farro chimichurri
For the Crispy Portuguese-Style Potatoes:
1kg baby potatoes
1 head garlic, broken into cloves, unpeeled
1 tablespoon coarse sea salt
2 tablespoons olive oil
1 teaspoon sweet smoked paprika
½ teaspoon cumin seeds
Method
Mash the garlic cloves with the oregano and some sea salt in a mortar and pestle. Mix in 1 tablespoon olive oil and rub into the beef. Tie with kitchen string and leave to marinate for a few hours (or overnight).
If barbecuing, heat a hot plate to medium hot. Grill for 20 minutes, turning 4 times so the meat is evenly coloured. Lower the heat and cook for another 5 minutes, then set aside to rest, covered loosely with baking paper and a clean tea towel, for 15 minutes.
If roasting, preheat the oven to 200°C. Heat a pan and sear the meat for 2 minutes each side, then transfer to a roasting dish and roast for 20-25 minutes for medium rare (52-55°C if using a meat thermometer). Remove and set aside to rest, covered loosely with baking paper and a clean tea towel, for 15 minutes.
Slice thinly and serve with plenty of chimichurri and the crispy potatoes.
Preheat the oven to 200°C.
Put the potatoes, garlic, and salt in a pan and cover with water. Bring up to a simmer and cook for 15-20 minutes until tender. Drain well and transfer to a roasting dish. Lightly smash each potato with a fork so it’s still holding its shape, but you’re increasing the surface area for extra crispiness. Combine the oil, paprika and cumin seeds and pour over the potatoes and garlic and toss well.
Bake for 30 minutes until crispy.