Beef Fillet with Sweet Potato Mash, Brussels Sprouts and Crispy Onions

Ingredients

• Plant oil
• 2 onions
• 2 tbsp spelt whole-grain flour
• 2 Sweet potatoes
• Salt
• 500 g Brussels sprouts
• 4 tbsp refined olive oil
• 1 tsp raw cane sugar
• 2 tbsp unsweetened cranberries
• 1 apple
• 200 ml beef stock
• Pepper
• 4 beef fillets (150 g each)
• 2 Garlic cloves
• 2 sprigs Rosemary
• 1 tbsp butter
• 150 ml warm milk (3.5% fat)
• nutmeg

Instructions

1. 1.

   Heat plant oil in a pot over medium heat. Peel onions and slice into thin rings. Dust onion rings with flour and fry in batches until golden brown. Remove crispy onions and drain on paper towels.

2. 2.

   Peel sweet potatoes, cut into pieces, and boil in salted water for 20 minutes. Drain.

3. 3.

   Meanwhile, clean Brussels sprouts, wash, and halve or quarter them depending on size. Heat 2 tbsp olive oil in a pan and sauté Brussels sprouts over medium heat for 5 minutes. Add sugar and cranberries and caramelize for 2–3 minutes.

4. 4.

   Wash apple, grate finely, and add to the Brussels sprouts. Pour in stock, season with salt and pepper, and simmer gently for another 10 minutes.

5. 5.

   Heat remaining olive oil in a pan. Sear beef fillets over medium-high heat for 2–3 minutes per side. Press garlic cloves, wash rosemary and shake dry. Flip fillets; add garlic, rosemary, and butter to the pan and cook the meat for an additional 2 minutes. Remove and rest for 5 minutes. Season with salt and pepper.

6. 6.

   Mash sweet potatoes with warm milk and season with salt, pepper, and freshly grated nutmeg. Plate beef fillet with sweet potato mash, caramelized Brussels sprouts, and crispy onions. Serve with a glass of dark natural beer.