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Roast Fillet of Beef with Garlic Potatoes, Green Beans and Sauce Vierge



  • 1kg of beef fillet, ask your butcher to trim all fat and sine off the meat
  • 200g green beans
  • 1 tablespoon of black, green and pink peppercorns ground in a spice grinder
  • 1 tablespoon of Dijon mustard
  • 1kg rooster potatoes 
  • 250mls cream
  • 1 clove of garlic
  • 20g parmesan
  • 200g green beans topped and tailed
  • Knob of butter

Ingredients for the sauce vierge

  • 3 ripe plum tomatoes, deseeded and diced
  • 1 shallot finely diced
  • Juice of half a lemon
  • 2 tablespoons of chopped tarragon
  • 20mls extra virgin olive oil


To make garlic potatoes:

  • Preheat the oven to 180 degrees.
  • Bring the cream and garlic to the boil and set to one side.
  • Peel the potatoes and slice on a mandoline or as thin as you can using a sharp knife with a thin blade.
  • Mix the potatoes with the garlic cream and season.
  • Spoon the potatoes into a wide shallow dish and spread evenly.
  • Pour over the excess garlic cream.
  • Scatter over the parmesan - this will give the potatoes a nice crust when finished.
  • Bake at 180 degrees for 30-40 minutes or until the potatoes are cooked.

To prepare the green beans:

  • Blanch the green beans in boiling salted water and refresh in plenty of iced cold water to stop the cooking. To reheat the green beans, sauté in a little butter

To make the sauce vierge:

  • Mix all the ingredients in a bowl and season with salt and pepper

To cook the fillet of beef:

  • Before cooking, make sure to leave the fillet out of the fridge for 30 minutes to allow the meat to come to room temperature.
  • Pre-heat a medium sized heavy based frying pan until smoking hot. 
  • Oil and season the beef before placing in the pan. 
  • Sear the beef on all sides until you have good crust. Add in a knob of butter and baste the beef for a further 1 minute – this helps enhance the flavour and colour.
  • Place the fillet of beef on a roasting tray, brush with Dijon mustard and roll in the crushed peppercorns.
  • Roast in a hot oven at 190 degrees see timings below

Cooking guides for the fillet of beef:

  • Rare 20-25 minutes
  • Medium rare 30-35 minutes
  • Medium 35-40 minutes
  • Well done about 50 minutes to 1 hour
  • After the beef is cooked allow to rest for at least 15 minutes before carving
The Marker Hotel, Grand Canal Square, Docklands, Dublin 2, D02 CK38, Ireland
T: +353 (0) 1 687 5100E:info@themarker.ie