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Roast Beef Fillet with Cashel Blue Butter

Roast Beef Fillet with Cashel Blue Butter and Rosemary Roast Baby Potatoes

Serves 4-6



  1. Preheat the oven to 220°C (425F / Gas Mark 7).
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.