Spiced Beef Fillet with Sweet Potato Purée, Bean Ragout, Sauteed Mushroom and Tomato Salad

Spiced Beef Fillet with Sweet Potato Purée, Bean Ragout, Sauteed Mushroom and Tomato SaladSweet Potato Purée
• 1 Sweet Potato
• 100g Coarse Sea Salt
• 5g Marvello Margarine
• 50ml Meadowland Cream
• Salt and Pepper

1. Rinse sweet potato under cold water to remove any extra dirt
2. Place the course salt in the base of a roasting tray and place in the oven and roast at 180 degrees till the potato is soft to touch
3. Allow the potato to cool, and peel off the skin
4. Once all skin is removed place the flesh into a bowl and mash with a fork or a potato masher
5. Once it comes to time serving warm up the purée add in margarine and cream and season to taste

Bean Ragout
• 15g Black Eyed Beans
• 15g Red Kidney Beans
• 15g Mung Beans
• 50g Green Beans
• 1 Onion
• 2 Garlic, cloves
• 200ml Knorr Basic Brown Sauce
• 50ml Meadowland Cream

1. Soak all the dry beans overnight in water separately
2. Place beans into individual pots with water and boil till the beans are soft to bite
3. Cool beans down under running cold water
4. Trim the green beans and cut into pieces roughly the same size as the other beans
5. Mix the brown sauce according to the direction on the container
6. Dice and finely chop the onions and garlic
7. Fry the onions and garlic till the onions are soft add in all the beans except for the green beans
8. Toss these around in the pan add in the cream and reduce by 1/3
9. Add in half the brown sauce and reserve the other half for the sauce the brown sauce and simmer for 2-3 min add in any extra seasoning if required add in the green beans and simmer for an additional 30 sec or till the green beans are aldente and serve
10. An addition of chorizo sausage is an option or even bacon – add in when frying the onions

Warm Tomato and Mushroom Salad
• 8 Cocktail Tomatoes
• 30g Shemiji Mushrooms
• 10ml Olive Oil
• 1 Lemon
• Maldon salt and pepper

1. Rinse the tomatoes and mushrooms under cold water
2. Cut the tomatoes into quarters and remove the seeds so that all you are left with are tomato petals
3. Trim the mushrooms removing it from the base
4. Add the oil into the pan
5. Add in the mushrooms. Once the mushrooms are cooked add the tomato petals season to taste and finish with a squeeze of lemon juice

Spiced Fillet
• 300g Beef Fillet
• 25ml Olive Oil
• Robertsons Veggie Spice
• Salt and Pepper

1. Rub the fillet with a touch of olive oil
2. Season the fillet with some of the veggie spice and salt and pepper
3. Place the remainder oil in the pan and seal off the fillet and roast in the oven till you have reached your desired temperature
4. Remove from the oven and allow to rest for 5 min before slicing and serving

Pan Jus
• 100ml Knorr Basic Brown Sauce
• 100ml R ed Wine
• Salt and pepper

1. Once you have removed the fillet from the pan and placed in the oven deglaze the pan with red wine and reduce the liquid by half
2. Add in the brown sauce and reduce till the correct consistency has been reached
3. Season to taste and serve

Recipe by H D Fraser

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