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.