Photo of Marinated beef fillet with roast sweet potato by WW

Marinated beef fillet with roast sweet potato

Total Time
35 min
10 min
25 min
For a special treat fillet steak fits the bill. Give it extra oomph with a chilli and tomato marinade that's full of flavour.


Chilli Sauce

1 tablespoon(s)

Tomato Purèe

1 tablespoon(s), level

Beef fillet steak, raw

220 g, (2 x 110g steaks)

Sweet potato, raw

1 medium, cut into 8 wedges

Olive Oil

2 teaspoon(s)

Lemon Juice, Fresh

2 tablespoon(s)

Wholegrain Mustard

1 teaspoon(s), level

Salad leaves

1 portion(s)


1 pinch, and black pepper, freshly ground


  1. Mix the chilli sauce and tomato puree into a shallow bowl. Season with salt and pepper.
  2. Add the fillet steaks, turn to coat, then cover and leave to marinate for at least 30 minutes.
  3. Preheat oven to Gas Mark 6/200°C/fan oven 180°C/400°F. Put sweet potato wedges into a roasting pan. Add olive oil, tossing to coat. Roast for 25-30 minutes, turning after 15 minutes, until the wedges are tender.
  4. Five minutes before the wedges are ready, preheat a char-grill pan or frying pan. Add the steaks and cook for 2-3 minutes per side, or until done to your liking.
  5. Mix the lemon juice and wholegrain mustard in a salad bowl, add the mixed leaves and toss to coat.
  6. Serve the steaks with the sweet potato wedges and dressed salad leaves.