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Title: Herb Crusted Beef Filet, Sweet Potato Straws,
Categories: Meat
Yield: 4 Servings
| 800 | g | Trimmed beef filet |
| 1 | Large sweet potato | |
| (orange variety) | ||
| 1 | tb | Dried tyme |
| 1 | tb | Dried oregano |
| 1 | tb | Dried rosemary |
| 1 | tb | Freshly ground black pepper |
| GLAZE | ||
| 200 | ml | Demi glaze |
| 200 | ml | Good red wine |
| 20 | g | Unsalted butter |
| Freshly ground black pepper | ||
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 1 1/2 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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