Quick & Easy

Roasted eye fillet with rösti and mushrooms

roasted eye fillet with rösti and mushrooms
1H 5M



1.Preheat oven to 220°C (200°C fan-forced).
2.Heat oil in large shallow flameproof baking dish; cook beef, uncovered, until browned all over. Roast about 20 minutes or until cooked as desired. Cover to keep warm.
3.Meanwhile, coarsely grate kumara and potatoes into medium bowl. Using hands, squeeze out excess moisture from potato mixture; shape mixture into eight portions.
4.Heat 10g of the butter and 1 teaspoon of the extra oil in medium non-stick frying pan; spread one portion of the potato mixture over base of pan, flatten with spatula to form a firm pancake-like rösti.
5.Cook over medium heat until browned; turn onto large plate then gently slide back into pan to cook other side. Drain on absorbent paper; cover to keep warm. Repeat process with remaining butter, oil and potato mixture.
6.Heat extra butter in same cleaned pan; cook mushrooms, stirring, until just tender. Add crème fraîche; bring to the boil. Reduce heat; simmer, stirring, until sauce thickens slightly. Remove from heat; stir in onion and parsley.
7.Serve mushrooms with rösti and sliced beef.

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