Beef Fillet with potato fondant – Oliver Dunne

Beef Fillet with potato fondant, tomato & tarragon dressing by Oliver Dunne, Michelin Star Chef (Bon Appetit) on Classic Hits 4FM Cook With Harvey


  • 4 200g Fillet Steaks
  • 4 Large Rooster Potatoes
  • 100g Wild Rocket
  • 1/2 Bulb Garlic
  • • 1 Tsp Avonmore Butter

Tomato & Tarragon Dressing

  • 6 Ripe Tomatoes
  • 3 Tsp Tomato Ketchup
  • 2 Tsp Worcestershire Sauce
  • 1 Tsp Djon Mustard
  • 2 Dashes Tabasco Sauce
  • 2 Tsp Balsamic
  • 2 Shallots Finely Chopped
  • 2 Tsp Extra Virgin Oil
  • 1/2 Lemon Juiced
  • 1 Large handful of Tarragon/Parsley Chopped



  1. Firstly make the dressing. Cut the tomato into halves & squeeze out the seeds. Chop the flesh into small pieces and put in a bowl with all the other ingredients except the herbs & stir well. Cover with cling film & leave in the fridge for at least 20 minutes or until ready to serve.
  2. Cut each side off the potatoes & cut out with a large pastry ring. Place the potato into a frying pan smooth side down and cover with water. Add one spoon of butter & a splash of olive oil, the garlic bulb cut in half and the fresh rosemary. Boil the potatoes & reduce until the liquid has completely evaporated. Turn the potatoes over and put them in a pre-heated oven @ 200’C until soft, 20min approx.
  3. For the beef, pre-heat a frying pan & drizzle with olive oil. Season the beef with salt & freshly ground black pepper and seal all sides until evenly browned all over. Transfer the beef to pre-heated oven @ 200’C & roast for 10-12 minutes until medium. Allow to rest for 5 minutes when cooked.
  4. To serve slice each beef into four slices and arrange on the plate. Add the chopped herbs to the tomato dressing & liberally spoon over. Serve the rocket and the potato fondant on the side of the plate.


4.25 avg. rating (83% score) - 8 votes

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