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Macadamia-Seared Roast Beef Fillet with Swiss Herb Sauce, Roasted Seasonal Vegetables and New Potatoes
Recipe

Macadamia-Seared Roast Beef Fillet with Swiss Herb Sauce, Roasted Seasonal Vegetables and New Potatoes

Main • Switzerland

A lean whole beef fillet is seared in macadamia oil, roasted at 200°C to a rosy 53°C, rested briefly, then sliced and served with a fresh Swiss-style herb sauce, roasted seasonal vegetables and boiled new potatoes.

Why smarter

Using a lean beef fillet and cooking to a precise internal temperature keeps the dish tender without needing heavy sauces. The herb sauce relies on quark/Skyr-style dairy and fresh herbs for flavour with less saturated fat, while seasonal vegetables and potatoes round out a balanced plate.

Chef tip

For accuracy, insert the thermometer into the thickest centre of the fillet. Pull the beef at 53°C, rest 5 minutes, then slice across the grain; any carryover will be minimal with a short rest and keeps it perfectly medium-rare.

Soft line

Seasonal vegetables can be adapted to what’s best at your market (carrots, parsnips, courgette, peppers, onions).

Ingredients

# Ingredient Text Amount Unit Ingredient Name Notes
1 Whole beef fillet (trimmed), about 900 g 900.000 g beef fillet Tie with kitchen string if uneven in shape for even roasting.
2 Macadamia oil 2.000 tbsp macadamia oil
3 Fine sea salt 1.500 tsp salt Use to season beef and vegetables; adjust to taste.
4 Freshly ground black pepper 1.000 tsp black pepper
5 Garlic, lightly crushed 2.000 cloves garlic For roasting pan aromatics.
6 Fresh thyme or rosemary sprigs 3.000 sprigs thyme Either herb works well.
7 New potatoes, scrubbed 700.000 g new potatoes Keep whole if small; halve if large.
8 Seasonal vegetables for roasting (e.g., carrots, parsnips, courgette, red pepper, red onion), cut into bite-size pieces 700.000 g seasonal vegetables
9 Olive oil (for vegetables) 1.500 tbsp olive oil
10 Plain quark or Skyr (low-fat preferred) 250.000 g quark Forms the base of the Swiss herb sauce.
11 Fresh mixed Swiss-style herbs (parsley, chives, tarragon, chervil), finely chopped 30.000 g mixed fresh herbs About 1 packed cup chopped.
12 Lemon zest and juice 1.000 each lemon Use zest from the lemon and 1–2 tbsp juice to taste.
13 Dijon mustard 1.000 tsp Dijon mustard
14 Water or milk (to loosen sauce if needed) 2.000 tbsp water Add gradually until spoonable.

Method

  1. Heat the oven to 200°C. Bring the beef fillet toward room temperature for 20–30 minutes if time allows, then pat dry. Season all over with salt and black pepper.
  2. Toss the seasonal vegetables with olive oil, a pinch of salt and pepper on a roasting tray. Place in the oven and roast for 25–35 minutes, turning once, until tender and lightly browned.
  3. Meanwhile, place the new potatoes in a pot, cover with cold water, add a pinch of salt and bring to a boil. Simmer 15–20 minutes until just tender, then drain and keep warm.
  4. Make the Swiss herb sauce: in a bowl, mix quark/Skyr with chopped herbs, lemon zest, 1–2 tbsp lemon juice and Dijon mustard. Loosen with 1–2 tbsp water or milk to a spoonable consistency. Season to taste with a pinch of salt and pepper. Refrigerate until serving.
  5. Sear the beef: heat a large oven-safe frying pan over medium-high heat. Add macadamia oil. When hot, sear the whole fillet on all sides (including ends) until well browned, about 6–8 minutes total.
  6. Add the crushed garlic and thyme/rosemary to the pan. Transfer the pan to the oven (or move beef to a roasting tray) and roast at 200°C until the thickest centre reaches 53°C, about 12–20 minutes depending on thickness.
  7. Remove the beef from the oven and rest on a warm plate for exactly 5 minutes. Slice across the grain into thick slices.
  8. Serve sliced beef with a generous spoon of Swiss herb sauce, roasted seasonal vegetables and boiled new potatoes. Add any resting juices from the beef to the plate if desired.