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Fillet of beef Nicoise


  • Preheat oven to 220°C fan forced (240°C normal).
  • Place the beef on an oven tray, spray with oil, season and cook in the oven to the desired degree (about 15 mins for medium-rare). Then remove and rest in a warm place for 5 mins, before slicing.
  • While the beef is cooking, heat the olive oil in a heavy-bottomed pan and gently saute the onion, chilli and garlic until tender. Then add the tomatoes, olives, stock, sugar and seasonings. Mix and gently simmer until thick and fragrant, adding more stock if needed.
  • At the same time, cook the potatoes in boiling water until tender, adding the beans for the last few minutes. Then drain well and add to the sauce with the parsley. Taste for seasoning.
  • To serve, spoon the sauce and vegies into flat soup bowls and top with the sliced beef.


  • 600 gm piece of fillet of beef, trimmed of all fat & sinew
  • olive oil spray
  • sea salt & freshly ground pepper
  • 1 tbsp olive oil
  • 1 red onion, chopped
  • 1 small red chilli, seeded & sliced
  • 1 garlic clove, crushed
  • 1 can diced tomatoes
  • 1 punnet cherry tomatoes, quartered
  • 6-8 pitted black olives, halved
  • ½ cup chicken stock
  • a pinch of sugar
  • 6 chats (baby potatoes), scrubbed well & quartered
  • 12-18 green beans, topped & tailed
  • 2 tbsp chopped Italian (flat leaf) parsley

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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    1 stick125 gm
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