Whole Fillet Steak with Roast Potatoes & Asparagus

For a special treat this silly season why not splurge on a whole fillet steak! Don’t be daunted by the fillet, it’s actually simple once you get your timing right – we got you covered in that department! With quick preparation and a simple workflow, this dish is timed so you can get out and chat to your guest!

Serves 6 people Yum
Whole Fillet Steak with Roast Potatoes & Asparagus



1.5kg whole fillet steak (get your butcher to tie for you)

¼ cup Monte Rosso olive oil

2 tbs. cracked pepper

2 tbs. sea salt

2 tbs. smoked paprika



6 white potatoes

½ cup Monte Rosso olive oil

1 tbs. sea salt

3 sprigs of rosemary


18 cherry tomato on vine


2 large bunches of asparagus

juice of half a lemon

1 tbs. butter


Micros herbs to serve



Firstly, remove your meat from the fridge at least 1 hour before your ready to start cooking, it’s important you cook from room temperature. Rub well with Monte Rosso olive oil, salt, pepper & smoked paprika, then set aside for 15 minutes.

Pre heat your oven to 200c.

Give your potatoes a good scrub to remove any dirt and dry well with paper towel. Cut in to wedges and toss in olive oil, salt and rosemary, pour into a roasting tin and place in the pre-heated oven.

Now your steak is at room temperature and well covered heat a large frying pan to medium-high temperature, you want it nearly smoking. Add the fillet and cook around 3 minutes on each side, or until well browned. Remove from the heat and add to a roasting tray. Deglaze the pan with a ¼ of a cup of water and then pour this into the bottom of your beef’s roasting tray.

Give your potatoes a good shake to keep the cooking even and place potatoes at the bottom of the oven. Place your beef as close to the middle as possible.

For a medium rare fillet you want to cook for 22 minutes / medium 26 and well done… don’t even bother!

After 22 minutes remove your fillet from the oven, wrap loosely with tin foil and allow to rest for 15 minutes.

While the beef is resting add tomatoes to the potato tray to start to blister.

Heat your butter in a frying pan add asparagus and cook for 8 minutes, you want them to still have bite.  Once cooked,  squeeze in lemon and use this as your sauce for the dish.

Once ready to serve cut your fillet in large steaks, top with pan juice, salt & pepper. Plate up the asparagus with juices, tomatoes & potatoes, top with micro herbs & enjoy!