Lamb Filet with Creamy Potato Mash, Garlic Roasted Carrots,
Buttered Peas & Red Wine Jus

A refined restaurant-style lamb dish featuring perfectly seared lamb filet, silky potato mash, sweet roasted carrots, vibrant peas and a glossy red wine jus.

Serves: 2

Preparation Time: 30 minutes

Cooking Time: 35–40 minutes

This dish was created to bring comfort and elegance together on one plate. I made this dish for my girlfriend and her family for a special dinner, wanting to create something refined yet deeply comforting that everyone could enjoy together. The richness of the lamb, the smooth creamy mash and the sweetness of the roasted carrots reflect the feeling of slow, meaningful cooking shared around a table with people you care about. Every element on the plate was chosen to create warmth, balance, and a feeling of home, while still delivering the beauty and precision of fine dining.

Ethan Keal

Ingredients

Lamb Filet

  • 2 lamb fillets or tenderloins
  • Salt and cracked black pepper
  • 1 tbsp olive oil
  • 1 tbsp butter
  • 2 garlic cloves, crushed
  • 2 sprigs rosemary
  • 2 sprigs thyme

Creamy Potato Mash

  • 4 large potatoes, peeled and chopped
  • 80g butter
  • ½ cup cream, warmed
  • Salt to taste
  • White pepper (optional)

Garlic Roasted Carrots

  • 1 bunch baby carrots
  • 1 tbsp olive oil
  • 1 tbsp butter
  • 2 garlic cloves, lightly crushed
  • Salt and black pepper
  • 1 tsp honey (optional)

Buttered Peas

  • 1 cup peas
  • 1 tsp butter
  • Salt to taste
  • Fresh chives, finely chopped

Red Wine Jus

  • 1 shallot, finely diced
  • 1 garlic clove, minced
  • 1 tsp tomato paste
  • 1 cup dry red wine
  • 1½ cups beef stock
  • 1 tsp balsamic vinegar
  • 1 tsp cold butter
  • Salt and black pepper

Garnish

  • Fresh chives
  • Microgreens or pea shoots (optional)

Method

Step 1 — Prepare the Potato Mash

  1. Place the potatoes into salted cold water and bring to a boil.
  2. Cook until completely tender.
  3. Drain well and allow the potatoes to steam dry for 1–2 minutes.
  4. Mash or pass through a potato ricer until smooth.
  5. Gradually mix in the butter and warm cream.
  6. Season lightly with salt and white pepper.
  7. Keep warm.

Step 2 — Roast the Carrots

  1. Preheat the oven to 200°C.
  2. Toss the carrots with olive oil, garlic, salt and pepper.
  3. Arrange on a roasting tray.
  4. Roast for 20–25 minutes until tender and caramelised.
  5. Add butter during the final 5 minutes.
  6. Drizzle lightly with honey if desired.

Step 3 — Cook the Lamb Filet

  1. Remove the lamb from the fridge 30 minutes before cooking.
  2. Pat dry and season generously with salt and pepper.
  3. Heat olive oil in a pan over high heat.
  4. Sear the lamb for 2–3 minutes per side until browned.
  5. Add butter, garlic, rosemary and thyme.
  6. Continuously baste the lamb with the melted butter.
  7. Cook until medium rare or preferred doneness.
  8. Remove from the pan and rest for 8–10 minutes before slicing.

Step 4 — Prepare the Red Wine Jus

  1. Using the same pan, reduce the heat slightly.
  2. Add the shallot and garlic and sauté until softened.
  3. Stir in the tomato paste and cook for 1 minute.
  4. Pour in the red wine and scrape up the flavour from the pan.
  5. Simmer until reduced by half.
  6. Add the beef stock and continue simmering until glossy and lightly thickened.
  7. Stir in the balsamic vinegar.
  8. Whisk in cold butter for shine.
  9. Strain for a smooth finish if desired.

Step 5 — Prepare the Peas

  1. Blanch the peas in salted boiling water for 2 minutes.
  2. Drain and toss with butter.
  3. Season lightly with salt.
  4. Finish with finely chopped fresh chives.

To Plate

  1. Spoon a generous swipe of creamy mash onto the plate.
  2. Slice the lamb filet into thick medallions and place beside the mash.
  3. Arrange the roasted carrots neatly to one side.
  4. Add a small spoonful of peas near the mash.
  5. Spoon the red wine jus around and lightly over the lamb.
  6. Garnish with fresh chives and microgreens.

Chef's Notes

  1. Lamb is best served medium rare for maximum tenderness.
  2. The mash should be silky smooth and rich.
  3. Allow the lamb to rest before slicing to keep it juicy.
  4. The red wine jus should be glossy and light, never heavy like gravy.
  5. Keep the plate clean and avoid overcrowding for an elegant presentation.

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