Beef fillet with pepper sauce and sweet potato mash

Ingredients

For 1 serving

• Beef tenderloin140 g
• Bell peppers200 g
• Sweet potatoes200 g
• Shallot15 g
• Paprika1 pinch
• Green beans100 g
• Extra virgin olive oil12 g
• Saltto taste
• Black pepperto taste

In season: July – October

Method

1. Preheat the oven to 220 °C (conventional). Wash the peppers, put them whole on a tray lined with baking paper and roast for 25 minutes, turning halfway, until the skins are wrinkled and blackened in places.
2. Meanwhile peel the sweet potatoes, cut them into pieces of about 3 cm and boil in salted water for 15 minutes, until they fall apart; top the green beans and boil them in another pan of salted water for 8 minutes, until tender but crisp.
3. Slice the shallot and soften it in a small pan with half the oil over low heat for 4 minutes, until translucent.
4. Put the peppers in a covered bowl for 5 minutes so they peel easily; remove the skin, seeds and stalk and blend them with the shallot, paprika and a pinch of salt until smooth.
5. Drain the sweet potatoes and mash them with a fork and a pinch of salt. Take the beef fillet out of the fridge a few minutes before cooking.
6. Heat the remaining oil in a frying pan over high heat, season the fillet with salt and pepper and cook for 3–4 minutes per side, until browned outside and pink inside; rest it for 3 minutes. Serve on the pepper sauce with the mash and green beans.