Filet Mignon With Salsa Verde And Roasted Potatoes - cooking recipe

Ingredients

4 large potatoes
4 tbsp canola oil
4 None Filet mignon steaks, each about 1/2 lb
4 None rosemary sprigs
3/4 cup salsa verde
handful None fresh parsley leaves

Preparation

Preheat the oven to 400\u00b0F. Slice the potatoes as thinly as possible. This is easiest done using a mandolin slicer or the slicer blade of a grater. Brush 2 large baking sheets with oil and place the potato slices in a single layer. Brush with a little more oil and season with salt and pepper. Bake in the oven for 20-30 minutes until cooked and turning crisp around the edges.
While cooking, season the beef and tie each fillet with string, tucking a rosemary sprig into each. Heat the remaining oil in a frying pan and fry the meat for 2 minutes on each side. Transfer to a roasting pan and spoon the salsa verde on top.
Remove the potatoes from the oven and keep warm. Cook beef in the oven for 10-20 minutes, depending on how well cooked you like your beef. Arrange the parsley over the potatoes. Transfer the meat to warmed serving plates and spoon the pan juices on top. Serve with the potatoes.