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Agoldstone
Beef tenderloin with red wine sauce and sweet potato stew with watercress
Main course for Christmas for 1 person or for the whole family. Stew of sweet potato with watercress and spring onion served with tenderloin in red wine sauce.
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Ingredients
Directions
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Peel the sweet potato, cut into equal pieces and cook in a layer of water with salt for about 20 minutes.
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Meanwhile, cut the spring onions into pieces of 1 cm.
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Heat the butter in a small frying pan and fry the spring onions for 8 minutes on low heat. Chop the watercress coarsely, but keep 2 beautiful twigs apart.
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Sprinkle the beef fillet with salt and pepper. Heat the olive oil in a small frying pan and fry the beef fillet for 4-5 minutes, depending on the thickness. Times regularly.
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Meanwhile cut the garlic into thin slices. Ris the leaves of the thyme.
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Remove the meat from the pan and keep warm under aluminum foil.
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Put the pan back on the fire and fry the garlic and thyme for 1 min. In the remaining shortening. Add the wine and reduce to a high heat for 1 min.
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Stir in the rest of the butter and the mustard and continue to stir until the butter has melted completely. Season the sauce with pepper. Keep warm under a lid.
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Drain the sweet potato and puree with the puree mash. Scoop with the spring onions and roughly chopped watercress.
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Season with pepper and salt. Put the stew on a plate, put the beef fillet next to it and spoon the sauce over it.
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Garnish watercress with the twigs.
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Nutrition
750Calories
Sodium8% DV200mg
Fat69% DV45g
Protein60% DV30g
Carbs7% DV20g
Fiber28% DV7g
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