Baked Beef with Lyonnaise Potatoes and Gravy

Directions

• Beef
• Lightly coat beef fillet with olive oil and season with salt and black pepper.
• In a hot cast iron grill pan, sear the beef fillet for 2 minutes on each side.
• Remove from pan and rest the meat for 5 minutes.
• Slice the fillet into 5mm thick slices and place aside.
• Gravy
• Finely dice the onions, celery and carrots.
• In a medium saucepan, sauté the onions in olive oil until tender. Add celery and carrots and continue to sauté on medium-high heat for 5 minutes.
• Add flour into the pan and continue to sauté until flour becomes golden brown.
• Add water and turn the heat back onto high.
• Add the beef stock cube and rosemary and simmer for 5 minutes. Stir frequently.
• Once thick, remove from heat and sieve it.
• Lyonnaise Potatoes
• Wash and peel potatoes. Slice potatoes to 5mm thickness.
• Blanch the potatoes in salted boiling water for 10 minutes. Strain and dry thoroughly.
• Cover the potatoes in flour and shake-off excess flour.
• In a deep fryer, when oil is hot enough – when you place a wooden spoon into the oil small bubbles form around it – place floured potatoes in the oil and deep-fry until golden brown.
• Remove from oil and place over paper towels. Season with salt and black pepper.
• Chop onion into 5mm thick rings and dust them with flour. Shake excess flour off.
• Place onions in the deep fryer and fry until crisp and golden brown.
• Mix the potatoes and onions together.
• Assembly
• In a baking tray pour half of the gravy and spread it around.
• Place the slices of beef fillet into the sauce without overlapping them.
• Place the tray into a pre-heat oven at 180°C for 10 minutes.
• For the side, peel and slice carrots into 5mm thick pieces.
• In a small pan, melt butter over high heat and sauté the carrots for 10 minutes. Season with salt and black pepper.
• Remove tray from oven and plate the slices of beef. Slice the tomatoes and place in between the beef fillet. Serve with Lyonnaise Potatoes and a side of Carrots.