Sweet potato salad with mango, spring onions, chili and beef fillet

Ingredients for 6 servings:

• 4 sweet potatoes or cassava
• 2 mangoes
• 2 stalk(s) spring onions
• some coriander leaves for garnish
• some salt and pepper
• 1 lime(s)
• 3 tbsp sesame oil
• 2 tbsp chili sauce, sweet
• 300 g beef fillet(s)
• salt and pepper
• some oil for frying or grilling

Instructions

Working time approx. 30 minutes; Rest time approx. 10 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 25 minutes

simple, quick starter

Before cooking, remove the beef fillet from the refrigerator so that it is approximately at room temperature. Sear the beef fillet on all sides on a grill (not indirectly, as this would be too low) or in a pan with a little oil over high heat. The meat should not cook for longer than 8 minutes in total. Then place the meat in an ovenproof dish and cook in the oven at 120°C (top/bottom heat) for approximately 30–40 minutes, depending on the thickness and quantity. To check whether the fillet is cooked to medium, I recommend using a meat thermometer. An internal temperature of 56–57°C is perfect. Alternatively, you can do the palm test. Cook the sweet potatoes in hot, salted water for approximately 20 minutes, just like jacket potatoes. Meanwhile, peel, core, and halve the mangoes. Cut each half into thin wedges. Squeeze the lime. In a bowl, mix the mango slices with the lime juice, sesame oil, and sweet chili sauce. When the sweet potatoes are cooked, peel them, dice them, and add them to the salad. Season with salt and pepper. Finally, finely slice the spring onions and fold them in. After cooking, remove the fillet from the oven, season with salt and pepper, and slice. Arrange a slice of meat and the salad on a plate and garnish with the coriander leaves. Note: The salad is also delicious without the beef fillet, and is then vegan.