INGREDIENTS
For the roast potatoes:
4 large potatoes cut into wedges
2 tablespoons of olive oil
1 teaspoon of turmeric
Salt and pepper, to taste
For the beef fillet steak:
1 kg beef fillet steak
Salt and pepper, to taste
2 tablespoons of butter
1 tablespoon of olive oil
DIRECTIONS
1. Preheat your oven to 400°F (200°C).
2. In a large mixing bowl, toss the potato wedges with olive oil, turmeric, salt, and pepper.
3. Arrange the potatoes on a baking sheet and roast them in the oven for 25–30 minutes, or until they are crispy and golden brown.
4. While the potatoes are cooking, season the beef fillet steak with salt and pepper on both sides.
5. Heat a large frying pan over medium-high heat. Add the butter and olive oil to the pan.
6. When the butter has melted, add the steak to the pan. Cook for 3–4 minutes on each side for medium-rare, or longer for desired doneness.
7. Remove the steak from the pan and let it rest for a few minutes before slicing.
8. Serve the sliced steak with the roast potatoes on the side.
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