Beef Fillet with Creamy Tarragon and Lime Potatoes

Ingredients

Contains: milk (auto-detected from the ingredients and method; we can miss things, so check labels)

• 125g/4½oz beef fillet steak, cut into three slices diagonally
• 1 tbsp olive oil
• salt and freshly ground black pepper
• 1 Desiree potato, peeled and cubed
• 1 tbsp olive oil
• 25g/1oz butter
• 100ml/3½fl oz double cream
• salt and freshly ground black pepper
• 1 tbsp chopped fresh tarragon
• ½ lime, zest

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Bring a pan of water to the boil, add the cubed potato and simmer for 12 to 15 minutes until tender, then drain well.

2. Pat the beef slices dry and season both sides with salt and freshly ground black pepper. Heat 1 tbsp olive oil in a skillet over high heat.

3. Sear the beef slices for 2 minutes per side until browned, then cook until the centre reaches 145°F (63°C). Rest on a plate for 3 minutes.

4. Melt the butter in a clean frying pan over medium heat. Add the drained potato with the remaining 1 tbsp olive oil and fry for 5 to 7 minutes until golden, seasoning with salt and pepper.

5. Pour in the double cream and bring to a gentle simmer. Stir in the chopped tarragon and grated lime zest, then cook for 2 minutes until slightly thickened. Mash some potato cubes to thicken the sauce.

6. Slice the rested beef and arrange on the creamy potatoes. Spoon the sauce over the beef and serve warm.