Seal the beef fillets from both sides, season and finish in the oven until cooked to your likings. Use the same pan to sauté the finely chopped shallots and crushed pepper until browned than add the sugar and caramelize until well browned, pour in the wine and simmer. wash the sweet potato well and roast until softened, then peel and mash with the thyme, knob of salted butter and season well. On silicone paper, spread the Parmesan in a circle and grill until browned and crispy, allow to cool than use as a garnish. Sauté the kale leaves in garlic oil and season well, leave for last minute so it keeps it’s nice bright color.
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