Instructions

1. Pour olive oil, rosemary leaves and garlic into a pestle and mortar and bash the leaves to release all the oils.
2. Mix in the dry sachet contents and add the mustard.
3. Rub the mixture over the beef fillet.
4. Place the fillet into a roasting dish and roast at 200°C for 30 min until medium rare, basting with the pan juices occasionally.
5. Remove from the oven and allow the meat to rest for 5 min before slicing.
6. Using a potato peeler, peel slices off the potatoes lengthwards, place in a bowl and pat dry.
7. Sprinkle with salt and mixed herbs.
8. Heat oil in a pot and fry the potato slices until they are golden brown and crispy.
9. Serve slices of fillet and herbed potato crisps together with roasted vegetables.