Scotch Fillet Of Beef With A Chive Crme Fraiche Garlic Mushrooms And Potatoes

Preheat oven to 200C. Combine olive oil, mustard and garlic together in a small bowl and rub over the beef. Season well. Heat a large ovenproof frying pan or baking dish over a high heat. Sear the beef on all sides (total of 4 minutes) and place in the oven for a 10 minutes. Reduce heat to 150C and cook for a further 1 hour for medium. When cooked to your liking, remove from the pan, cover with foil and set aside to rest.

Meanwhile, heat the 3 tablespoons of olive oil in a large flame proof baking dish and fry the potatoes for 5- 7 minutes or until golden. Sprinkle with garlic and herbs and season with sea salt. Place in the oven and bake for 30 minutes or until cooked through.

In a small bowl combine the crme fraiche and chives, cover and refrigerate until needed.

Drain off the excess liquid from the beef-baking dish and return the fat to the pan. Place over a medium high heat and add remaining olive oil and butter. Toss in the mushrooms and garlic and fry until soft. Add the verjuice and seasoning. Reduce slightly and stir through the parsley.

Slice the beef into 1 cm thick slices and serve on a platter surrounded by the potatoes and mushrooms. The chive crme fraiche can be served on the side.