Seal the beef fillet or grill and continue to cook in oven to your liking. To make the crust, crush together with a fork the goat cheese and walnuts and top the fillet. Bake in the oven together with the crust until cheese melts. Next, prepare the crushed potatoes. Boil the potatoes until soft. Drain and mix in the butter, seasoning and fresh thyme. Crush with a fork. In the meantime, prepare the confit by grilling the whole red pepper, and then peel off the skin. Then cut in quarters and put in olive oil, whole garlic and some fresh herbs. Leave at a temperature of about 70⁰c for about 40 minutes.
Serves 2Email this Recipe Back to Guest Chef 3