Basil Beef and Fingerlings with Olive Oil and Coarse Salt

  • serves 4


30 Ratings
Directions for: Basil Beef and Fingerlings with Olive Oil and Coarse Salt


2 lb(s) beef filet at room temperature

1 cup olive oil

1 Grated zest of 1 lemon

2 Juice of 2 lemons

Several fistfuls of basil leaves, chopped

Fleur de sel and pepper

2 lb(s) fingerling potatoes, scrubbed

Coarse salt, for the water

A generous dribble of olive oil (for the potatoes)

Fleur de sel and freshly ground pepper (for the potatoes)


1. For the beef: Heat the oven to 375°F/180°C. Roast the meat 15 minutes. Remove, and cool. Thinly slice with a sharp knife. Mix the oil, lemon zest and juice, and basil. Toss with the meat in a glass casserole. Season, and spread the mixture out, cover, and refrigerate all day or overnight, turning once or twice. Serve at room temperature.

2. For the potatoes: Bring a large pot of water to the boil. Salt it, as you would for pasta. Add the potatoes, and cook until tender when you test them with a fork. Drain. Toss in olive oil. Season with salt and pepper, and serve.

3. For the plate: Plate some beef and potatoes side by side on a plate and enjoy!

See more: Main, Potatoes, Dinner, Roast, Beef, French, Dairy-Free


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