Beef Scotch Fillet with Rocket Salad and Bearnaise Sauce

Steps

1. oven to 230°C. Line an oven tray with baking paper
2. Pat beef dry and place on a plate or shallow dish. Drizzle with a little oil and season with salt and pepper. Set aside to marinate for about 5 minutes.
3. While beef marinates, toss potatoes with a drizzle of olive oil on prepared tray and season with salt and pepper. Roast for 15–18 minutes, until golden and cooked through. Turn once during cooking.
4. While potatoes cook, heat a drizzle of oil in a small fry-pan on medium-high heat. Cook beef for 2–3 minutes each side, for medium-rare (depending on thickness), or until cooked to your liking. Reduce heat if chipotle salt starts to burn. Set aside, covered with foil, to rest for 3–4 minutes.
5. While beef rests, prepare rocket salad. Cut pear into quarters lengthways, remove core and thinly slice; scoop out flesh from avocado and dice 1cm. In a small bowl, mix together balsamic vinegar and a drizzle of olive oil.
6. Place pear and avocado in a medium bowl with rocket, cucumber, and walnuts. Just before serving, toss together with balsamic mixture and season to taste with salt and pepper.
7. Place beef scotch fillet on plate with roast potatoes and dollop over Béarnaise sauce. Serve rocket salad on the side.