Recipe courtesy of Laura Calder
Basil Beef and Fingerlings with Olive Oil and Coarse Salt
- Level: Easy
- Total: 8 hr 40 min
- Prep: 5 min
- Inactive: 8 hr
- Cook: 35 min
- Yield: 6 servings
Ingredients
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
Directions
- For the beef:
- Preheat the oven to 375 degrees F.
- Roast the meat 15 minutes in a roasting pan. Remove, and cool. Thinly slice with a sharp knife.
- 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.
- For the potatoes:
- 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.
- For the plate:
- Plate some beef and potatoes side by side on a plate and enjoy!
