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Ingredients
- sweet potatoes 2, scrubbed
- olive oil
- shallots 2 small, chopped
- white wine vinegar 2 tsp
- hazelnuts 2 tsp, toasted and chopped
- tarragon chopped to make 2 tbsp
- flat-leaf parsley chopped to make 3 tbsp
- lean fillet steaks 2
Method
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Step 1
Heat the oven to 200C/fan 180C/gas 6. Cut the sweet potatoes into thin chips and put on a large non-stick baking tray. Drizzle with a tiny bit of olive oil and some seasoning and toss to coat– spread them out so they crisp properly. Cook in the oven for 20 minutes, or until golden at the edges.
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Step 2
Meanwhile, put the shallots and vinegar in a bowl and leave for 5 minutes. Add the nuts, tarragon, half the parsley, some salt and 1½ tbsp olive oil.
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Step 3
Oil and season the steaks and griddle or pan-fry for 3 minutes each side for medium rare. Rest for 5 minutes in foil. When the chips are done, sprinkle with parsley and serve with the steaks, sauce and a crisp green salad, if you like.
Nutritional Information
- Kcals 492
- Carbs 43.7g
- Protein 35.3g
- Fat 20.7g
- Salt 0.38g
- Fibre 5.6g