BEEF AND POTATOES

Another lazy Sunday after a birthday blast on Friday ;-)


Started with breakfast in Ikea and later on all the way to Pedal Works in Subang Parade just to buy a pair of slippers because only Pedal Works has my kind of shoe size - 3 ;-)


Lunch was home cooked - rice, fried egg,  some raw vegetables eaten with ''budu'' (some kind of fermented fish famous in the east coast of Peninsular Malaysia)...hmmm, yummy!!


Thereafter, it was Masterchef reruns for me - from Junior Masterchef Australia to Masterchef US...switching between AFC on Channel 703 and Channel 711 (I somehow ''missed'' McGeek a.k.a Probie of NCIS too).


And so I remembered Laura Calder's beef dish which I saw on AFC channel the night before... Opened my fridge and walla, a beef fillet except no basil....
hmmm, everything else but basil :p


BASIL BEEF AND FINGERLINGS WITH OIL AND COARSE SALT

By Laura Calder

Serves 4

Ingredients

• 2 pounds beef filet/steak at room temperature
• 1 cup olive oil
• Grated zest of 1 lemon
• Juice of 2 lemons
• Several fistfuls of basil leaves, chopped (I used Chinese parsley which I still have in the fridge)
• Sea salt and pepper
• 2 pounds fingerling potatoes, scrubbed (I suppose any baby potato is fine)
• Coarse salt, for the water
• A generous dribble of olive oil (for the potatoes)
• Sea salt and freshly ground pepper (for the potatoes)

Directions

For the beef:

1)   Heat the oven to 375°F/180°C. Roast the meat 15 minutes.

*Alternatively, if you do not have an oven, heat a little olive oil in a pan and sear the beef on all sides. Remove, and cool. Thinly slice with a sharp knife.

2)   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.

For the potatoes:

1)   Bring a large pot of water to the boil. Salt it, as you would for pasta.

2)   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.


I had mine with black olives and brocolli ..... *not so good with the presentation..yet*

Bon Appétit ;-)