Basil Beef and Fingerlings with Olive Oil and Coarse Salt

By pfwombat

Ingredients

• 2 pounds beef filet at room temperature
• 1 cup olive oil
• 1 Grated zest of 1 lemon
• 2 Juice of 2 lemons
• Several fistfuls of basil leaves, chopped
• Fleur de sel and pepper
• 2 pounds fingerling potatoes, scrubbed
• Coarse salt, for the water
• A generous dribble of olive oil (for the potatoes)
• Fleur de sel and freshly ground pepper (for the potatoes)

Details

Servings 4
Adapted from foodnetwork.ca

Preparation

Step 1

1) For the beef: Heat the oven to 375°F/180°C. Roast the meat 15 minutes. Remove, and cool. Thinly slice with a sharp knife. Mix the oil, lemon zest and juice, and basil. Toss with the meat in a glass casserole. Season, and spread the mixture out, cover, and refrigerate all day or overnight, turning once or twice. Serve at room temperature.
2) For the potatoes: Bring a large pot of water to the boil. Salt it, as you would for pasta. Add the potatoes, and cook until tender when you test them with a fork. Drain. Toss in olive oil. Season with salt and pepper, and serve.
3) For the plate: Plate some beef and potatoes side by side on a plate and enjoy!