Ingredients

The following ingredients have 1 Servings
  • 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
  • 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

Instruction

  • 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!