1 x 1.3 kg eye-filet of beef
1 – 2 tbsp Dijon mustard
1 tbsp salt
1 tbsp freshly ground black pepper
1 tbsp chopped thyme
2 tbsp olive oil
½ cup peas
10 mushrooms, halved
4 garlic cloves
3 Nicola potatoes, grated
In a pot add 2 garlic cloves, butter and mushrooms. Add a dash of water, salt and pepper, thyme and cook over a medium heat for 5 – 10 min.
Sweat off some shallots, butter, bacon, 2 garlic, peas and ½ cup water and simmer for a few minutes until cooked.
Season beef in a generous amount of salt and pepper. Cover with thyme. Using string, tie up the meat so the meat won’t fall a part whilst cooking. Sear the meat on a high heat in a griddle pan until the meat is brown. Put the meat in the oven on the pan for 12 – 15 min 190°C.
Roesti: Grate potatoes and add salt in a bowl. Squeeze the juice from the potatoes using your hands. Pack potato into a small fry pan and cook on a medium heat for 1 – 2 min. Flip over potatoes and cook for another 4 – 5 min.
Cut strings off meat and carve slices.
Serve roesti, meat, peas and mushrooms on a plate with parsley.
Garnish with thyme, salt and mustard.