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Roasted eye fillet of beef with a warm potato & bacon salad


  • Preheat oven to 220°C fan forced (240°C normal).
  • Cook the potatoes in a pot of lightly salted, boiling water until reasonably tender. Drain well.
  • Place the beef in the centre of a heavy-bottomed baking tray. Season well, spread quite generously with mustard all over and cook in the oven to the desired degree. Then remove and set aside to rest for 5-10 mins, before slicing.
  • At the same time, cook the potatoes with seasonings in a thin layer of hot vegie oil in a large heavy-bottomed pan until crisp all over, adding the bacon for the last few minutes.
  • To make the dressing, whisk 1 heaped tbsp mustard with the garlic. Then add ½-¾ cup vegie oil, little by little, continually whisking to reach a thickish consistency.
  • Toss the potatoes and bacon with the spring onions and dressing and lemon juice to taste.
  • Serve the sliced beef on individual plates with the potato salad alongside.
  • nb.  Porterhouse or another cut of beef could be used if you prefer.


  • 8 kipfler potatoes, peeled & cut in even chunks
  • sea salt & freshly ground pepper
  • 1 x 600 gm centre cut fillet of beef, well trimmed
  • Dijon mustard
  • vegetable oil
  • 2-3 bacon rashers (optional)
  • 1 plump garlic clove, crushed
  • 2-3 spring (green) onions, chopped
  • 1 lemon

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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