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CDWM SA - Ep.5 - Lorraine - Main

Lorraine’s Peppered Fillet with Lemony Roast Potatoes

Ingredients

Serves: 4 people

Preparation time: 60 min

Peppered fillet

  • 1 large fillet
  • 2 tsp pepper
  • 2 tbsp olive oil
  • 2 tbsp salt
  • 1 1/2 punnets mushrooms
  • 1 tbsp sherry
  • 1 tbsp chicken stock powder
  • 350 ml cream

Vegetables

  • 1 pkt broccoli
  • 150 g almonds
  • 1 pkt carrots

Lemony roast potatoes

  • 1 kg potatoes, peeled
  • 6 cloves garlic
  • 1/2 cup chicken/veg broth
  • 2 tbsp white wine
  • 1/2 cup olive oil
  • 1 lemon, zested & juiced
  • 1 tsp salt
  • 1 tsp pepper
  • 1 tsp dried oregano
  • pinch parsley

Preparation method

Sauce

  • Pre-heat pan, add olive oil, garlic and simmer 1 min.
  • Add mushrooms, season with salt and pepper. Sauté until soft.
  • Add sherry, chicken stock powder and cream.

Fillet steak

  • Coat fillet with oil, ground peppercorns and salt. Place on baking tray.
  • Bake at 180 C for 40 min.
  • Remove from oven and allow to rest 5 min.
  • When ready to serve, slice steak into medallions and plate with potatoes, carrots and broccoli.

Vegetables

  • Boil broccoli 5 min, then sprinkle with almonds.
  • Boil carrots 5 min.

Lemony roast potatoes

  • Grease large baking dish/tray with olive oil and preheat oven to 200 C.
  • Cut potatoes into chunky wedges, set aside.
  • In large bowl, combine garlic, stock, white wine, olive oil, lemon juice, lemon zest, oregano, salt and pepper. Stir well.
  • Add potatoes and coat well. Spread potato wedges over baking dish/tray in even layer.
  • Bake uncovered 45 min. Stir well, turning all the potatoes and spooning over the liquid.
  • Bake for further 45 min or until potatoes are well browned.
  • Scatter with parsley and serve with some of the delicious juices. Don’t forget the burnt crispy bits on the bottom of the pan.