Glazed fillet of beef roasted with potatoes and olives

Serves 6

Ingredients:

8 large all-purpose waxy potatoes, peeled and cut into bite-size cubes

2 tbsp olive oil

sea salt and freshly ground black pepper

2 tbsp red currant jelly

4lb (1.8kg) fillet of beef

handful of black olives, pitted

Method:

1 Preheat the oven to 400°F (200°C). Put the potatoes in a large roasting pan with 1 tablespoon of the oil, toss to coat, then season well with salt and pepper. Place in the oven while you prepare the beef.

2 Put the red currant jelly in a saucepan over low heat for 5 minutes, until liquified, then brush all over the beef and season well with salt and pepper. Heat a large frying pan over high heat, add the remaining oil, and sear the beef, turning, until browned all over.

3 Turn the oven down to 350°F (180°C). Add the meat to the roasting pan and cook for 50 minutes to 1 hour for rare, 1¼ to 1½ hours for medium, or longer for well-done. Add the olives to the pan for the last 10 minutes of cooking, stirring them into the potatoes.

4 Remove the beef and keep warm while it rests for at least 15 minutes. Leave the potatoes in a little longer if they are not yet browned and tender inside. Slice the beef and serve with the potatoes and some fresh watercress.

Glazed fillet of beef roasted with potatoes and olives