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Roasted beef fillet with smashed potatoes & sour cream



  • Preheat oven to 200°C fan forced (220°C normal).
  • Boil the potatoes until just tender. Drain well and lay out on a heavy-bottomed baking tray. Press down with a potato masher until the skin just splits and toss with seasonings and a little oil. Then cook in the oven for about 10 mins until the potatoes just begin to brown.
  • Generously season the steak and coat well with mustard. Then place in the centre of the tray and cook with the potatoes for about another 10-12 mins (for medium-rare). Remove and rest the beef for 4-5 mins, continuing to cook the potatoes if need be.
  • Slice the beef and arrange on a plate with the potatoes topped with sour cream and chives.




  • 4-6 chats (baby potatoes), scrubbed well
  • sea salt & freshly ground pepper
  • olive oil
  • 1 x 250-300 gm piece of centre cut fillet of beef (or porterhouse)
  • Dijon mustard
  • a dollop of sour cream
  • 1 tbsp snipped fresh chives


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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