Author Notes
The sweet potato's flavor is really brought out well by the freshly ground pepper and sea salt. This recipe is very simple, yet allows you the option of choosing your own level of seasoning-if you're a big pepper fan, go nuts! Others can go a bit lighter. Anyway you 'spice' it, it's a great, crunchy sweet potato which can be combined with any meal (I simply chose beef, but fish, poultry, or salad would be great with this dish). —Mariya
Ingredients
- Sweet Potato
-
1
sweet potato-cut into 1/8 inch thick rounds
-
1/4 cup
cup olive oil
-
freshly ground pepper
to taste
-
sea salt
to taste
- Tenderloin and Asparagus
-
1/2 pound
beef tenderloin
-
1/2 cup
olive oil
-
1/2 cup
sherry vinegar
-
1/2 cup
shallot-minced
-
1 tablespoon
fresh thyme leaves
-
2 ounces
olive oil
-
3 tablespoons
sherry vinegar
-
1 cup
chicken stock
-
1/4 pound
asparagus-ends trimmed
-
salt
to taste
-
pepper
to taste
Directions
-
Using freshly ground pepper season sweet potato rounds well; add sea salt and pan fry in olive oil until tender and golden brown.
-
In the refrigerator, marinate tenderloin for at least 2 hours in olive oil, sherry vinegar, shallot, thyme, salt and pepper.
-
In a hot pan, season and brown the marinated tenderloin (on both sides) in olive oil, along with 2T of the marinating liquid; once the tenderloin is nicely brown, finish the cooking process in a 375F oven (ideally cooked to medium).
-
Remove the beef and deglaze your pan with sherry vinegar, reduce by half.
-
Add chicken stock and reduce sauce to coating consistency; season and serve over tenderloin and asparagus (see below).
-
Blanch asparagus in water until al dente (about 45 sec); remove immediately and season.
-
To serve, overlap potato rounds on the bottom of the plate. Place asparagus parallel to potato rounds and spoon a bit of the pan sauce on top; cut tenderloin into medallions and place on top of the potatoes and asparagus; pour the rest of the pan sauce on top of tenderloin. Enjoy!
See what other Food52ers are saying.