Mustard Beef Potato Bites
A side with a punch of crunch and flavour
Serves
Makes - 16
Prep Time
10 mins
Cook Time
2 hrs
Did someone say elegant beef fillet on dauphinoise potatoes? Yes - we just did. This dish marries flavours with creamy, layered textures. Perfect for a special dinner, it's a testament to refined culinary craftsmanship, promising a memorable mouthful.
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ShareIngredients
300g steak Quality Mark beef eye fillet
500g Agria potatoes
scrubbed½ tsp salt
4 garlic cloves
crushed200ml chicken stock
or cream1 tsp each salt and pepper
1 Tbsp chopped fresh thyme
¼ cup grated Parmesan cheese
1 tsp oil
1 Tbsp Dijon mustard
1 Tbsp horseradish
creamfresh thyme leaves
to decorate
Method
Preheat the oven to 170C.
Line a 20 x 20cm oven dish with paper.
Slice the potatoes thinly and layer them in the baking dish. Add the salt and pepper as you go. Top with the garlic.
Warm the stock and thyme in a small pot and pour over the potatoes. Cover with tinfoil and place into the oven for 1 ½ hours or until a knife will insert very easily.
Take the cover off and sprinkle with parmesan. Return to the oven for 20 minutes until golden. Remove and cool completely.
For the fillet, rub with oil and mustard. Heat a frying pan to a high heat and brown the fillet on all sides. Place into the hot oven for 15 minutes or until done to your liking.
Remove and let it rest for 10 minutes.
Cut the potatoes into 16 even-sized pieces and place them onto an oven tray. Warm for 10 minutes.
Slice the beef thinly and place onto the potatoes with a dot of horseradish and thyme leaves.
Nutrition Information per Serving (69g)
This nutrition analysis is based on 16 serves and doesn't include the horseradish or thyme to serve.
