Recipe courtesy of Laura Calder

Basil Beef and Fingerlings with Olive Oil and Coarse Salt

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  • Level: Easy
  • Total: 8 hr 40 min
  • Prep: 5 min
  • Inactive: 8 hr
  • Cook: 35 min
  • Yield: 6 servings
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For the beef

2 pounds beef fillet, at room temperature

1 cup olive oil

2 lemons (zest of 1 lemon, and the juice of 2 lemons)

1 bunch fresh basil leaves, chopped

Fleur de sel and freshly ground black pepper

For the potatoes

Kosher salt, for the water

2 pounds fingerling potatoes, scrubbed

Olive oil

Fleur de sel and freshly ground pepper


  1. For the beef:
  2. Preheat the oven to 375 degrees F.
  3. Roast the meat 15 minutes in a roasting pan. Remove, and cool. Thinly slice with a sharp knife.
  4. Mix the oil, lemon zest and juice, and basil in a bowl. Toss with the meat in a glass casserole. Season the mixture with salt, and pepper, and spread the mixture out, cover, and refrigerate all day or overnight, turning once or twice. Serve at room temperature.
  5. For the potatoes:
  6. Bring a large pot of water to the boil. Salt it, as you would for pasta. Add the potatoes, and cook until tender when you test them with a fork. Drain. Toss the potatoes in olive oil, and season with salt and pepper, and serve.
  7. For the plate:
  8. Plate some beef and potatoes side by side on a plate and enjoy!