Marinated beef fillet with roast sweet potato
2
Points®
Total time: 35 min • Prep: 10 min • Cook: 25 min • Serves: 2 • Difficulty: Easy
For a special treat fillet steak fits the bill. Give it extra oomph with a chilli and tomato marinade that's full of flavour.
Ingredients
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)
Salt
1 pinch, and black pepper, freshly ground
Instructions
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.
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