Beef tenderloin with red wine sauce and sweet potato stew with watercress

Peel the sweet potato, cut into equal pieces and cook in a layer of water with salt for about 20 minutes.

Meanwhile, cut the spring onions into pieces of 1 cm.

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.

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.

Meanwhile cut the garlic into thin slices. Ris the leaves of the thyme.

Remove the meat from the pan and keep warm under aluminum foil.

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.

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.

Drain the sweet potato and puree with the puree mash. Scoop with the spring onions and roughly chopped watercress.

Season with pepper and salt. Put the stew on a plate, put the beef fillet next to it and spoon the sauce over it.

Garnish watercress with the twigs.