Spiced beef fillet with quick chips

Name: Spiced beef fillet with quick chips
Yield: 6
Ingredients: 3 tsp fennel seeds, toasted; 2 tsp smoked paprika; 1 tsp cayenne pepper; 3 garlic cloves; 2 tbs thyme leaves; 2 sprigs rosemary, leaves picked; 1⁄4 cup (60ml) extra virgin olive oil; 1.2kg centre-cut beef eye fillet, trimmed; 4 Desiree (or other) potatoes, 2mm slices; Sunflower oil to deep fry; Micro shiso to serve (optional)

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by Colin Fassnidge

Chef and My Kitchen Rules judge

Nov 28, 2016

This mid-week roast is low on effort but high on wow factor, just add salad.

3 tsp fennel seeds, toasted
2 tsp smoked paprika
1 tsp cayenne pepper
3 garlic cloves
2 tbs thyme leaves
2 sprigs rosemary, leaves picked
1⁄4 cup (60ml) extra virgin olive oil
1.2kg centre-cut beef eye fillet, trimmed
4 Desiree (or other) potatoes, 2mm slices
Sunflower oil to deep fry
Micro shiso to serve (optional)

Method

1.

Preheat oven to 200 ̊C.
2.

For the rub, place fennel seeds, paprika, cayenne, garlic, and herbs in a small food processor and whiz until very finely chopped. Add the oil and 1 tsp salt flakes and pulse to combine. Rub all over the beef then set aside.
3.

Heat a large frypan over high heat. Add the beef and cook for 8 minutes, turning, until charred. Transfer to a baking tray and roast for 10 minutes. Set aside to rest, lightly covered in foil for 10 minutes.
4.

Meanwhile, heat the oil in a saucepan over medium high heat until it reaches 180 ̊C. In batches, cook the potato slices for 2-3 minutes until golden then drain on paper towel. Season with salt.
5.

Slice beef and place on a board. Serve with chips, scattered with micro herbs.