Balsamic beef fillet with Brussels sprouts and potatoes

Ingredients

For 1 serving

• Beef tenderloin150 g
• Brussels sprouts150 g
• Potatoes200 g
• Balsamic vinegar15 ml
• Shallot20 g
• Extra virgin olive oil12 g
• Thyme1 g
• Saltto taste
• Black pepperto taste

Contains: sulphites,

In season: October – March

Method

1. Preheat the oven to 200 °C (conventional). Peel the potatoes and cut them into cubes of about 2 cm; remove any damaged outer leaves from the Brussels sprouts, trim the base and halve them.
2. On a tray lined with baking paper toss the potatoes and sprouts with half the oil, the thyme and a pinch of salt and roast for 25 minutes, turning halfway, until golden and caramelised at the edges.
3. Meanwhile peel and finely chop the shallot; pat the fillet dry and season with salt and pepper.
4. For the last 10 minutes heat the remaining oil in a frying pan over high heat and cook the fillet for 3–4 minutes per side, until it has a golden crust and is pink in the centre; set aside on a warm plate.
5. In the same pan, over medium heat, soften the shallot for 2 minutes until translucent, deglaze with the balsamic vinegar and reduce for 1 minute, until syrupy.
6. Spoon the sauce over the fillet and serve with the vegetables.