[a dish by Dimitrios Karatzaferis ]
for the sweet potato puree
- 1Kg sweet potatoes
- 50 gr. butter
- 2 Ts maple suryp
- 2 sprigs of fresh thyme
- 50 ml heavy cream 35%
In a baking tray put the sweet potatoes, poke some holes with a knife or fork, and bake at 220 degrees for 1 hour or until soft. Peel and blend with the heavy cream, maple suryp, butter & thyme. Season with salt/pepper
For the beef & vegetables
Clean the asparagus and boil them in salted water for 1 minute. Clean and boil the baby carrots for 4 minutes. Sauté them all in extra virgin olive oil for 1 minute.
For the fillet, season with salt and pepper and sizzle in a strong pan with extra virgin olive oil, 1 clove of garlic & a little fresh thyme. Once done on all sides, add a little butter and continue to cook for 2-3 minutes. For medium rear,internal temperature must be at 55c. Remove from the pan, let it rest for about 5 minutes before cutting it and serving.
Serve the puree on the plate. Cut the fillet lengthwise and place it on the puree. Add a little salt and place the sauté baby carrots & asparagus around the perimeter of the plate. Finish our plate with extra virgin olive oil.