| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Meats |
4 |
Servings |
INGREDIENTS
| 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 |
| 200 |
ml |
Demi glaze |
| 200 |
ml |
Good red wine |
| 20 |
g |
Unsalted butter |
|
|
Freshly ground black pepper |
INSTRUCTIONS
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 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.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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