6 silverside rib eyes (medium size and health smart)
4 Tbs each rosemary, sage, and oregano
4 Tbs English mustard
4 Tbs lemon zest
1/4 c orange juice (bottle)
Sea salt and black pepper
1 packet of mix salads
6 baby potatoes
12 cherries tomatoes, cut half
Salt and Pepper
To make marinade, combine all ingredients in a food processor. Add to fillets and mix to coat. Cover and refrigerate for 1 hours. Then at room temperature 30 minutes on hot days; cooler days 1 hour. Reserve the marinade to drizzle.
Preheat oven 180 degree C. In the meantime, bring to boil water in a sauce pan; put potatoes and cook with a pinch of salt to par boil; drain well.
Place the steaks in a tray and put in the oven for 25 to 35 minutes. When potatoes are soft a bit place in the another tray, season with salt and pepper and drizzle oil. Place in the oven to roast for 20 mins until brown and cook through.
When the steaks are ready, let it rest for 5 minutes. To plate them, divide them equal portions and place a handful of salad, the cut up cherries tomatoes and add the steaks. Drizzle some of herbs orange mustard sauce over the steaks and salad.
Note: My fillet is well done. Cook less 5-10 mins for medium rare.If meat feel springy a bit that’s med rare, springy firm cook through and blacker color well done and a bit hard when feeling it.