Slice steak thickly, top with rosemary and serve with frites, mustard mayonnaise and salad.
|800 g||beef fillet|
|olive oil — for drizzling|
|salt and freshly ground black pepper|
|3||sweet potatoes — large, peeled, thinly sliced|
|500 ml||vegetable oil — or canola oil|
|mustard — mayonnaise and herb salad|
|fresh rosemary — to garnish|
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.