Beef Scotch Fillet with Herb Roasted Potatoes and Aioli

Beef Scotch Fillet with Herb Roasted Potatoes and Aioli

Ready in 30 minutes Serves 1
This dish most recently appeared in My Classic (5 Meals For 1) on Sunday, October 14, 2018.



  • 150g potatoes
  • ½ tsp chopped rosemary leaves
  • 1 Tbsp chopped parsley
  • 1 pack herb potato spice

Greens and Beef

  • ½ broccoli
  • 150g asparagus
  • 150g beef scotch fillet

To Serve

  • 1 Tbsp herb garlic aioli

Have Handy

  • olive oil
  • salt
  • pepper


  1. Prep and cook potatoes Preheat BBQ grill or hot plate to high (if using). Preheat oven to 220°C. Dice potatoes 1cm. Toss on a lined oven tray with remaining potatoes ingredients and a drizzle of oil. Season and roast in oven for about 20 minutes.
  2. Prep and cook greens Cut broccoli into small florets, then remove woody ends from asparagus. When potatoes have 7 minutes remaining, remove from oven and add greens to tray. Season and return to oven. Cook for 7 minutes, until greens are tender and potatoes crispy.
  3. Cook beef Pat beef dry and season. When greens have been added to potatoes, heat a drizzle of oil in a medium fry-pan on medium-high heat. Cook beef for about 2 minutes each side for medium-rare, or until cooked to your liking. Rest, covered, for about 2 minutes. Thinly slice against the grain. Alternatively, cook beef on BBQ.
  4. Serve potatoes and greens onto a plate, then top with beef and a dollop of garlic aioli.

Nutritional Information

Energy 2448 kj
585 kcal
Protein 45.6g
Carbohydrate 31.6g
Fat 29.4g