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Pepper-crusted beef with roast potatoes and leek and mustard relish (recipes)






Serves 4



Preparation time

less than 30 mins



Cooking time

30 mins to 1 hour

















Ingredients



For the beef4 x 200g/7oz beef fillet steaks 2 garlic cloves, sliced4 tbsp rapeseed oilsalt and freshly ground pepper 1 tsp whole black peppercornsFor the potatoes1.35kg/3lb Maris Piper potatoes2 tbsp rapeseed oilFor the leek and mustard relish2-3 large leeks, thinly sliced2 tbsp rapeseed oil1 tbsp white wine vinegar1 tsp wholegrain mustard salt and freshly ground pepper To servehandful of mixed leaf salad, with watercress or dandelion (optional)



Method



1. Preheat the oven to 240C/475F/Gas 8. 2. Place the beef in a shallow dish and cover with the sliced garlic, two tablespoons of rapeseed oil and a pinch of salt and freshly ground pepper. 3. Peel the potatoes and cut into large chunks. In a large saucepan of boiling, salted water, cook the potatoes for 2-3 minutes to parboil. Drain well and shake the potatoes in a metal colander (covered with a lid) to fluff up the edges.4. Leave the potatoes in the colander over the empty hot saucepan for 1-2 minutes to steam, before tossing in a large bowl with salt and rapeseed oil. Arrange them on a baking tray and transfer to the oven.5. In a frying pan, gently fry the leeks in two tablespoons of rapeseed oil, until they are tender.6. Remove the leeks from the heat and, when they have cooled, add a tablespoon of white wine vinegar and a teaspoon of mustard. Season well with salt and pepper.7. For the beef, crush the black peppercorns in a pestle and mortar and mix with the remaining two tablespoons of rapeseed oil. Coat the beef with the peppercorn mixture. 8. Pour the rapeseed oil from the marinade into a heated frying pan (adding a little more if there is not enough to coat the pan) and brown the meat on both sides. Transfer to the oven and cook for a further 7-8 minutes, or until cooked to your liking.9. Rest the meat in a warm place for at least five minutes. Serve with the potatoes, a dollop of leek relish and a crisp salad.