Skip to main contentSkip to footer
Join now
Join now
[{"type":"span","children":[{"text":"Join now"}]}]

Get up to 40% off*!

*On Core membership & Workshops 12 month plans only. Offer ends 21/12/24. See terms.
Join now
Photo of Grilled beef fillet with roasted potato salad by WW

Grilled beef fillet with roasted potato salad

10
Points®
Total Time
1 hr 10 min
Prep
20 min
Cook
50 min
Serves
4
Difficulty
Easy
Transform roast potatoes and capsicums with this amazing dressing of red wine vinegar, mustard and honey.

Ingredients

Baby potatoes

600 g, (chat) halved

Olive oil

1 tbs

Beef scotch fillet (rib eye), raw

400 g, (Buy 4 x 125g)

Red wine vinegar

1 tbs

Whole grain mustard

2 tsp

Honey

2 tsp

Red capsicum

1 medium, thickly sliced

Fresh flat-leaf parsley

¼ cup(s), torn

Fresh dill

2 tbs, chopped

Fresh chives

2 tbs, choppped

Oil spray

1 x 3 second spray(s)

Instructions

  1. Preheat oven to 200°C. Place potatoes in a baking dish. Drizzle with half the oil and season with salt and pepper. Roast for 40 minutes or until golden and tender, adding capsicum for the last 25 minutes. Set aside to cool.
  2. Meanwhile, lightly spray steaks with oil. Heat a chargrill on high. Cook steaks for 2 minutes each side or until cooked to your liking. Cover steaks with foil and set aside to rest for 5 minutes before serving.
  3. Place vinegar, mustard, honey and remaining oil in a screw-top jar. Season. Secure lid and shake to combine.
  4. Place potato, capsicum, parsley, dill and chives in a large bowl. Drizzle over dressing. Toss to combine. Serve beef with salad.

Notes

SERVING SUGGESTION: Steamed green beans or salad leaves.

You might like

You might like