Serves 4-6

1hr to cook



For the roast potatoes:

  • 600g Sebago potatoes, skin on,

each cut into 6 chunky pieces

  • 1 rosemary sprig

  • 1 fresh bay leaf

  • ½ tsp sea salt

  • 2 garlic cloves, unpeeled

  • 2 tbsp olive oil

For the mustard cream:

  • 50g unsalted butter

  • 3 large white onions,

cut into large dice

  • ½ tsp sea salt

  • 1¼ cup pure cream

  • ½ tbsp wholegrain mustard

  • White pepper, to taste

For the beef fillets:

  • Grass-fed beef fillets (approx. 140g each)

  • 1 tbsp olive oil

  • Sea salt

  • 2 bunches broccolini, blanched


For the roast potatoes:

Pre-heat oven to 200°C. Place potatoes in cold salted water, bring to the boil and simmer until just cooked. Drain

well. Place potatoes and remaining ingredients in a bowl and toss until potatoes are coated in oil. Add to a roasting

tin in an even layer. Place in oven and cook for about 20 minutes or until potatoes are golden brown, crispy and

tender inside. Discard the rosemary, bay leaf and garlic and serve.

For the mustard cream:

Melt butter in a heavy-based pan over low heat. Add onion and sea salt and cook very gently, covered with a lid,

until very soft. When soft, remove the lid and allow any excess liquid to evaporate. Add the cream, bring to a

simmer then immediately remove from the heat. Process the mixture until a smooth puree is achieved. Stir

through the wholegrain mustard. Taste and adjust seasoning as necessary.

For the beef fillets:

Rub beef fillets in olive oil and season with sea salt. Place a heavy-based frying pan over high heat and add oil.

Sear the beef fillet on all sides until browned, then transfer to an oven tray. Place in a 200°C oven and cook for

approx. 5 minutes for medium rare. Rest beef for 10 minutes.

To serve, place beef fillet on a circle of mustard cream. Add roast potatoes and broccolini.


Recipe by Neil Perry, Qantas Creative Director, Food and Beverage. Photography by Brent Winstone and styling by Lucy Tweed at Rockpool Bar & Grill Sydney.