Roasted garlic beef fillet strips and potatoes with cheese sauce Header

Roasted garlic beef fillet strips and potatoes with cheese sauce Header Image: Asande Mpila

Roasted garlic beef fillet strips and potatoes with cheese sauce

Get your friends over this weekend. Surprise your family and friends with roasted garlic beef fillet strips and potatoes with cheese sauce.

Roasted garlic beef fillet strips and potatoes with cheese sauce Header

Roasted garlic beef fillet strips and potatoes with cheese sauce Header Image: Asande Mpila

In South Africa, we don’t just make amazing local food, but we also produce some of the best beef in the world. Cooking beef the right way is easy and all about timing. Our roasted garlic beef fillet strips and potatoes with cheese sauce is a great way to enjoy a delicious meal at home with the family. Doesn’t just saying it makes your mouth water?

Tips for your roasted garlic beef fillet strips and potatoes with cheese sauce

If you like your steak rare or medium-rare, remember to use a meat thermometer to check the internal temperature of the steak. Your steak will be seasoned very well, but remember to check your cheese sauce for seasoning too, even if the cheese is salted. The potatoes will be super fluffy on the inside and perfectly crispy on the outside. You can also pop the steak on the braai if that is how you like to cook it.

Get your friends over this weekend. Surprise your family and friends with roasted garlic beef fillet strips and potatoes with cheese sauce.

Roasted garlic beef fillet strips and potatoes with cheese sauce recipe

5 from 1 vote
Recipe by Asande Mpila Course: MainCuisine: GlobalDifficulty: Easy
Servings

8

servings
Prep time

15

minutes
Cooking time

1

hour 
Total time

1

hour 

15

minutes

Ingredients

  • 200 fillet fillet strip roast

  • 1 tbsp olive oil

  • 1 tbsp fresh rosemary, chopped

  • 1 tbsp fresh oregano, chopped

  • 3 cloves garlic, minced

  • 2 tsp sea salt

  • For the potatoes
  • 2 red or yellow-skinned potatoes

  • 2 tbsp olive oil

  • 1 tsp garlic powder

  • 3 tbsp fresh herbs chopped (rosemary, parsley, thyme, basil)

  • ½ tsp paprika

  • salt and pepper to taste

  • For the cheese sauce
  • 2 tbsp butter

  • 2 tbsp flour

  • 1 cup milk

  • 2 cups sharp cheddar cheese, freshly grated

Method

  • For the steak
  • Preheat oven to 200°C.
  • Pat roast dry with paper towels. Combine olive oil, rosemary, oregano, garlic, salt, and pepper in a small bowl and rub mixture all over the meat.
  • Place roast on a rack set in a shallow roasting pan.
  • Roast, uncovered, for 35 minutes for medium-rare (130 °C), or 45 minutes for medium (140 °C).
  • Cover roast with foil and let stand 15 minutes before slicing.
  • For the potatoes
  • Preheat oven to 180 °C.
  • Scrub potatoes (do not peel them). Dice into 2.5cm cubes.
  • If time allows, soak potatoes in cold water for up to 1 hour. (This removes starch and makes for a fluffier potato). Drain and dry potatoes, if required.
  • Toss potatoes in olive oil, herbs, and seasoning.
  • Place on a baking sheet and bake for 30-35 minutes until browned and tender.
  • For the cheese sauce
  • In a medium-size saucepan over medium-high heat, add the butter and melt.
  • Whisk in the flour and slowly whisk in the milk. Add in the cheese and mix until cheese is melted and serve.

Notes

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