Dry-Aged Beef Fillet with Rosemary Mashed Potatoes

Dry-Aged Beef Fillet with Rosemary mashed Potatoes

Mashed potatoes is an all-time classic. It is a staple for the colder seasons and easily adaptable to any dish. We like to give it a Mediterranean kick with rosemary, a popular choice is adding sour cream and chives.

Rosemary goes well with the good and mature beef fillet. The puree should be slightly thinner and milkier in consistency, because we do not use a vegetable garnish, but concentrate the aroma on the wonderfully tender meat and the puree with its elegant and slightly salty rosemary note.

Tip: If you like, you can also prepare the puree from sweet potatoes. It makes the dish slightly sweeter, but also fits well with Mediterranean herbs from the garden, best with meat. In addition, the sweet potato gives the plate a nice coloured contrast.

Serves 4 people | Difficulty: Intermediate


  • 800 grams beef fillet Dry-Aged
  • 500g potatoes
  • some butter
  • some milk
  • nutmeg
  • caraway seeds (whole)
  • salt
  • pepper
  • rosemary, dried and chopped
  • Some olive oil





  1. Peel the potatoes, cut into approx. 1.5cm diameter and place into boiling pot of salted water with caraway seeds until soft for 15 - 20 mins.
  2. Then drain off the water and crush the potatoes. Add milk, butter, grated nutmeg and rosemary, mixing the potatoes with a masher until smooth and creamy (ideally wanting a thinner texture)
  3. Brush the fillet of beef with olive oil and preheat the grill.
  4. Grill the fillet of beef rarely or medium, wrapping in aluminium foil 5 minutes before finishing, leave to soak.
  5. Cut the fillet of beef finely. Add the mashed potatoes to the plates. Add the slices of beef fillet to the puree.
  6. Season with pepper and salt.

Enjoy as hot as possible.

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