Peppered fillet steak with parsley potatoes

Peppered fillet steak with parsley potatoes

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(3 ratings)

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Cooking time

Prep: 10 mins Cook: 30 mins

Skill level

Easy

Servings

Serves 2

This supper is for two, so push the boat out on a prime cut of beef- great for a weekend night in

Nutrition and extra info

Nutrition info

Nutrition per serving

kcalories
494
protein
35g
carbs
6g
fat
22g
saturates
7g
fibre
4g
sugar
3g
salt
0.2g

Ingredients

  • 3 large red-skinned potatoes, peeled and cut into large cubes
  • 2 tbsp olive oil, plus a drizzle extra
  • 1 garlic clove, minced
  • small bunch flat-leaf parsley, finely chopped
  • 2 beef fillet steaks (each about 140g/5oz)
  • 1 tsp cracked black pepper
  • small knob of butter
  • watercress salad, to serve

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Method

  1. Tip the potatoes into a pan of water, bring to the boil, simmer for 2 mins, then drain. Heat the oil in a non-stick frying pan. Add the potatoes and sizzle gently for 20 mins, tossing occasionally, until golden and crispy all over. When the potatoes are cooked, add the garlic to the pan and fry for 1 min more. Finally, toss through the parsley, season with sea salt and set aside.
  2. Meanwhile, rub the steaks with a drizzle of oil, then press in the black pepper. Heat a griddle pan until hot, and cook the steaks to your liking (2½ mins each side for medium rare, 3½ mins for medium, 4½ mins for well done). Leave steaks to rest for 5 mins, then top with a knob of butter and serve with the potatoes and some watercress salad.

Recipe from Good Food magazine, March 2012

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Comments

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hoimen's picture
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I love the potatoes,so crispy~
and it's incredibly easy.

danialos's picture

So simple to prepare, yet so delicious!

eleanormayo's picture

Great steak recipe. Had for supper last night as in desperate need of the iron following a full-on weekend working non-stop!

Frantic Flapjack's picture
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This was a lovely dinner. The steak was juicy and the parsley potatoes turned out very well - much nicer than chips.

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