Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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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