Basil Beef And Fingerlings With Olive Oil And Coarse Salt Recipes

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BASIL BEEF AND FINGERLINGS WITH OLIVE OIL AND COARSE SALT

Provided by Food Network

Categories     main-dish

Time 8h40m

Yield 6 servings

Number Of Ingredients 9



Basil Beef and Fingerlings with Olive Oil and Coarse Salt image

Steps:

  • For the beef:
  • Preheat the oven to 375 degrees F.
  • Roast the meat 15 minutes in a roasting pan. Remove, and cool. Thinly slice with a sharp knife.
  • Mix the oil, lemon zest and juice, and basil in a bowl. Toss with the meat in a glass casserole. Season the mixture with salt, and pepper, and spread the mixture out, cover, and refrigerate all day or overnight, turning once or twice. Serve at room temperature.
  • For the potatoes:
  • Bring a large pot of water to the boil. Salt it, as you would for pasta. Add the potatoes, and cook until tender when you test them with a fork. Drain. Toss the potatoes in olive oil, and season with salt and pepper, and serve.
  • For the plate:
  • Plate some beef and potatoes side by side on a plate and enjoy!

2 pounds beef fillet, at room temperature
1 cup olive oil
2 lemons (zest of 1 lemon, and the juice of 2 lemons)
1 bunch fresh basil leaves, chopped
Fleur de sel and freshly ground black pepper
Kosher salt, for the water
2 pounds fingerling potatoes, scrubbed
Olive oil
Fleur de sel and freshly ground pepper

BASIL OIL

Provided by Food Network

Yield 1 1/2 cups

Number Of Ingredients 2



Basil Oil image

Steps:

  • In a large saucepan of simmering water, blanch the basil leaves for 2 minutes, then drain and squeeze out as much water as possible. In a blender, combine the basil with 1/2 cup of the olive oil and blend for 1 to 2 minutes, scraping down the sides as necessary, until very smooth. Add the remaining oil, blend just to mix and pour into a large jar. Cover tightly and let sit overnight in the refrigerator. Strain the oil through a double-thickness of slightly dampened cheesecloth into a clean glass jar. Cover tightly and use as directed in th recipe or refrigerate for up to 2 days.

8 ounces basil leaves (about 6 to 8 cups, loosely packed)
1 1/2 cups extra-virgin olive oil

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