Potato All Purpose Recipes

Pesto Potatoes with Roast Beef Fillet

INGREDIENTS

4 potatoes, peeled, quartered, boiled and mashed
180g French beans
2 tablespoons pesto sauce
4 tablespoons light olive oil
½ cup milk
800g beef fillet, trimmed
2 tablespoons wholegrain mustard
2 tablespoons chopped chives
Salt and cracked black pepper

METHOD

1. Seal the fillet in a hot pan with 2 tablespoons of olive oil, then place into a covered casserole dish for 15 minutes in a 200°C preheated oven. (If you prefer beef well done, cook for a further 5 minutes).
2. Mix the mashed potatoes in 2 tablespoons of olive oil, add the milk and then season before folding the pesto through.
3. Blanch the beans in salted water for 1 minute and strain.
4. Mix the mustard and chives then smear over the beef fillet and cut into four.

RECOMMENDED VARIETIES

You can use any variety of potato for this recipe, however, the following potatoes tend to work better:

• Sebago
• Kipfler
• Gold Star
• Nadine