- 1.2 kg eye fillet, cleaned and trussed (remove from the fridge at least 1 hour before cooking)
- extra virgin olive oil
- salt flakes and freshly ground black pepper
- 1 branch of bay leaves
- 6 lge waxy potatoes, unpeeled
- ½ cream
- 100gr butter
- 3 spring onions, finely sliced
- salt and white pepper to taste
Preheat the oven to 200°C.
To cook the beef:
Heat a heavy, flat-bottomed ovenproof frying pan over high heat until very hot. Rub the beef fillet with oil, season well with salt and pepper and massage into the flesh. Sear the fillet for 2 minutes on each of its four sides.
Place the branch of bay leaves into the frying pan and sit the beef on top.
Roast in the preheated oven for 20 minutes. Remove from the oven, cover with foil and rest for 15-20 minutes before slicing.
Whilst the meat is cooking:
Cook the potatoes in a saucepan of boiling water until soft.
Drain; do not remove the skins. Then roughly smash with a masher leaving some chunks of potato.
Add the cream, butter, spring onions and stir through. Season according to taste.
Serve the champ beside the slices of roast beef with your favourite seasonal vegetables.