John Myers
Tender Fillet of Beef on Sweet Potatoes with Gremolata and Fresh Mountain Pepper
The perfect tender fillet of beef on sweet potatoes with gremolata and fresh mountain pepper recipe with a picture and simple step-by-step instructions.
- 300 ml Olive oil
- 2 Lemons untreated
- 1 bunch Parsley
- 6 Garlic cloves
- 1 kg Beef fillet
- 6 Sweet potatoes
- Nasturtium (flowers)
- Fleur de sel
- Black wayanad pepper
- Chili powder
- For the gremolata, mix olive oil with lemon juice and zest. Chop the parsley and garlic and stir in as well. Then season with salt and pepper and let it steep a little at room temperature.
- Cut the sweet potatoes into approx. 2 cm pieces and fry them on all sides in approx. 100 ml olive oil. If necessary, add a little more olive oil and season everything vigorously with fleur de sel, black wayanad pepper and chili powder.
- Cut the beef fillet into pieces approx. 5 cm thick and season on both sides with fleur de sel and black Wayanad pepper. Then sear the pieces in a hot pan on both sides. Add a little butter, rosemary, thyme and possibly garlic, cover the meat with aluminum foil and let it stand for about 5 minutes.
- Deglaze the pan set with 3 to 4 tablespoons of water. Serve the sweet potatoes with the fillet slices and drizzle with the pan set. Serve the gremolata separately or spoonful on the sweet potatoes and the pieces of meat.
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