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Pistachio crusted fillet of beef on a thyme caponata and spicy cheesy sweet potato chips
Serves: 2
Ingredients
For the beef
- 500g fillet of beef (Mignion)
- 1 tbsp French mustard
- 1 tsp fresh rosemary chopped
- 1 tbsp chopped pistachios
- 2 tbsp salted butter
- 150g fresh breadcrumbs
For the potatoes
- 2 medium sized sweet potatoes
- 100g Mexican cheese
- 150ml fresh cream (Benna)
Caponata salsa
- Small black courgette
- 1/2 yellow pepper
- 1/2 leek
- 2 tbsp tomato pulp
- 1 clove garlic
Method
Cut the beef in 2 round fillet steaks and seal well on a griddle pan, remove from heat and brush the top side of the steak with mustard. Melt the butter and mix well together with the pistachios, rosemary and breadcrumbs until well binded, stick the Bread mixture on the mustard and continue cooking in the oven at 180`c until cooked to your liking. Wash well the potatoes and cut in wedges, blanch in salted water than deep fry. Heat the cream and melt the Mexican cheese in mixing continuously without allowing to boil. Serve the fries on the side with the cream on top. Dice the vegetables and toss on high heat for 1 min in olive oil, add the tomato pulp and remove from heat
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