Roast Beef Fillet with Cashel Blue Butter and Rosemary Roast Baby Potatoes
- 2 tsp beef stock granules
- 1 tsp cornflour
- 1 tsp dried oregano, crumbled
- 1 tsp garlic powder
- 1 tsp mild paprika
- 900g (2 Lb) center-cut beef fillet
- 1 tbsp olive oil
- 700g (1 ½ Lbs) baby new potatoes, scrubbed
- 2 tbsp extra-virgin olive oil
- ¼ tsp finely chopped fresh rosemary
- 2 tsp coarse / flaked sea salt
- ¼ tsp freshly ground pepper
- 175g (6 oz) blue cheese, crumbled
- 175g (6 oz) butter, at room temperature
- salt and freshly ground black pepper
- Preheat the oven to 220°C (425F / Gas Mark 7).
- Mash the blue cheese and butter together until well blended. Spoon down the centre of a large square of foil and roll up to enclose the butter in a 2 ½ cm (1 in) log shape, twisting the ends to secure. Refrigerate for at least 2 hours until firm.
- Toss the beef stock granules, cornflour, oregano, garlic powder, paprika and a generous sprinkle of salt and pepper in a small bowl. Pat the beef dry and rub the oil all over. Sprinkle the spice mixture over, rubbing it into the meat.
- Sit the beef on a rack in a roasting tray and roast in the oven for 10 minutes. Then reduce the oven temperature to 200°C (400F / Gas Mark 6) and cook for about another 25-30 minutes for medium-rare. A thermometer inserted diagonally into the center of the meat should register 55°C. Cook for longer if preferred.
- Meanwhile, tip the potatoes onto a large non-stick roasting tray. Drizzle with the olive oil, scatter the rosemary over and enough salt and pepper to taste. Toss everything together well and then arrange the potatoes in a single layer. Roast for about 25 to 30 minutes until they are golden on the outside and tender when pierced with a sharp knife.
- Remove the beef from the oven and leave to rest covered with foil for about 10-15 minutes by which time the potatoes should be ready also. Spoon the potatoes down the centre of a large serving platter. Carve the meat into slices and arrange on top of the potatoes. Remove the foil from the butter log, cut into 1cm (½ in) thick slices, arrange on top of the beef and serve at once.