Herb crusted beef filet~ sweet potato straws~

4 Servings

Ingredients

Quantity Ingredient
800 grams Trimmed beef filet
1 Large sweet potato
(orange variety)
1 tablespoon Dried tyme
1 tablespoon Dried oregano
1 tablespoon Dried rosemary
1 tablespoon Freshly ground black pepper
200 millilitres Demi glaze
200 millilitres Good red wine
20 grams Unsalted butter
Freshly ground black pepper

Directions

GLAZE

Preheat oven to 200C.Roll beef filet in herbs and press in well. Heat large heavy based pan on stove and once very hot add a little butter and swirl. Add beef and seal on all sides, crusting well. Transfer to oven and roast for 25 minutes for rare beef, 35 minutes for medium rare. Sit covered for 10 minutes then slice into 2cm thick medallions and fan onto four plates .

Demi glace can be substituted by 200 ml of water and 1½ stock cubes. Reduce wine and demi glace by half, add freshly ground black pepper and off heat, whisk in butter in small pieces until a smooth and glossy sauce is achieved. After this stage the sauce must not be boiled again or it will curdle. Pour down the centre of beef and allow to pool on plates.

Peel the sweet potato and cut into matchsticks, pat dry then fry in very hot oil. Pat dry and arrange beside beef. Serve accompanied by green vegetables of your choice.

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