Mustard Beef Potato Bites

A side with a punch of crunch and flavour

Makes - 16

Serves

10 mins

Prep Time

2 hrs

Cook Time

Recipe author

Beef + Lamb New Zealand

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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Party Favourites,

Beef,

Special Occasion & Entertaining

Ingredients

mustard beef bites

300g steak Quality Mark beef eye fillet

500g Agria potatoes

scrubbed

½ tsp salt

4 garlic cloves

crushed

200ml chicken stock

or cream

1 tsp each salt and pepper

1 Tbsp chopped fresh thyme

¼ cup grated Parmesan cheese

1 tsp oil

1 Tbsp Dijon mustard

to serve

1 Tbsp horseradish

cream

fresh thyme leaves

to decorate

Method

for beef bites

to serve

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.

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Take the cover off and sprinkle with parmesan. Return to the oven for 20 minutes until golden. Remove and cool completely.

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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.

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Remove and let it rest for 10 minutes.

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