Beef Fillet, Fluffy Potatoes and Green Beans with Almonds


& Classic Fruité Vert

  • 6 portions of beef fillet
  • 1 kg / 2lb 3oz ratte potatoes
  • 300g / 10.5oz green beans
  • 50g / 1.75oz toasted flaked almonds
  • Salt
  • Pepper
  • Thyme
  • Camargue fleur de sel
  • Coriander, chopped
  • 1 garlic clove, minced
Wash and halve the potatoes.

Place them on a baking tray. Add the thyme and drizzle with olive oil. Bake for 20-25 minutes at 180°C / 350°F / GM4. When they’re taken out of the oven, sprinkle with fleur de sel.

Top and tail the green beans, cook them in salted water with a little olive oil, then drain.

Warm a little olive oil in a frying pan, and fry the garlic until golden. Add the green beans, then the almonds. Salt and remove from the heat.

Cook the meat to taste with olive oil.

Serve with the potatoes and green beans.