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Roasted Meat Fillet with Grilled Potatoes

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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 4
Course: Main Course
Cuisine: American
Calories: 480
Ingredients Equipment Method Notes

Ingredients
  

For the Meat Fillet
  • 700 –800 g beef or pork fillet trimmed
  • 2 tbsp olive oil
  • 2 tbsp unsalted butter
  • 4 cloves garlic smashed
  • 1 tbsp fresh rosemary chopped
  • 1 tbsp fresh thyme leaves
  • 1 tsp paprika
  • 1 tsp salt
  • ½ tsp black pepper
For the Grilled Potatoes
  • 4 medium potatoes sliced into 1 cm rounds
  • 2 tbsp olive oil
  • 1 tsp salt
  • ½ tsp black pepper
  • 1 tsp garlic powder
  • 1 tsp smoked paprika
  • Fresh parsley for garnish optional

Equipment

  • 1 Sharp chef’s knife
  • 1 Cutting board
  • 1 Large cast-iron skillet or oven-safe pan
  • 1 Mixing bowl
  • 1 Baking sheet or grill pan
  • 1 Tongs
  • 1 Meat thermometer (recommended)
  • 1 Aluminum foil

Method
 

1. Prepare the Meat Fillet
  1. Pat the fillet dry with paper towels. This helps develop a good sear.
  2. Rub it with olive oil, salt, pepper, paprika, rosemary, thyme, and smashed garlic.
  3. Let it rest at room temperature for 10–15 minutes while you prep the potatoes.
2. Prep the Potatoes
  1. Slice the potatoes evenly so they cook at the same speed.
  2. Toss them in a bowl with olive oil, salt, pepper, garlic powder, and smoked paprika.
  3. Spread the slices on a grill pan or lightly oiled baking sheet in a single layer.
3. Cook the Meat
  1. Preheat your oven to 200°C (400°F).
  2. Heat your cast-iron skillet over medium-high heat.
  3. Add butter, wait for it to melt, then place the fillet in the pan.
  4. Sear 2–3 minutes per side until a golden crust forms.
  5. Transfer the skillet to the oven.
  6. Roast for:
  7. Beef:
  8. Medium-rare: 12–15 minutes (internal temp 55–57°C / 130–135°F)
  9. Medium: 18–20 minutes
  10. Pork:
  11. 20–25 minutes (internal temp 63°C / 145°F)
  12. Remove from the oven, tent loosely with foil, and rest for 10 minutes.
4. Grill the Potatoes
  1. Place the potatoes in the oven alongside the meat OR grill them on a stovetop grill pan.
  2. Cook 15–20 minutes, flipping halfway, until tender in the center and crisp at the edges.
5. Serve
  1. Slice the fillet into even pieces.
  2. Arrange on plates with the grilled potatoes.
  3. Spoon any pan juices over the meat.
  4. Garnish with fresh parsley if you like.

Notes

Tips

  • Room-temperature meat cooks more evenly—don’t skip the resting step before searing.
  • Use a thermometer for perfect doneness. Guessing is how good fillets get overcooked.
  • Flip potatoes only once for better browning.
  • Use clarified butter for searing if you want a deeper crust without burning.
Add vegetables—carrots, asparagus, or green beans roast beautifully beside the fillet.