Beef fillet with sweet potato wedges

Fairlady
4 servings Prep: 45 mins

Slice steak thickly, top with rosemary and serve with frites, mustard mayonnaise and salad.

By Food24 February 02 2017
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Ingredients (8)

800 g beef fillet
olive oil — for drizzling
salt and freshly ground black pepper
1 Dijon mustard
For the frites:
3 sweet potatoes — large, peeled, thinly sliced
500 ml vegetable oil — or canola oil
mustard — mayonnaise and herb salad
fresh rosemary — to garnish
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Method:

Allow steak to come to room temperature. Drizzle over olive oil and season well with salt and pepper.

Heat a frying pan and sear the beef on all sides until dark golden brown.

Remove from pan and spread the mustard over the beef.

Place steak into a roasting tray and roast for 25–30 minutes or to your liking.

Remove from oven and set aside to rest for 5 minutes before slicing.

For the frites: Heat oil in a medium-size saucepan and fry sweet potato chips in batches until golden. Drain on paper towel. Season well.

Reprinted with the permission of Fairlady.

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