Sous Vide Beef Filet Tail over Sweet Potato Mash
Prep time:
Cook time:
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Serves: 2
- 1 large sweet potato, cut into 1 inch cubes
- ¼ cup grass fed butter or ghee divided
- 1 tbs Tessemae's Slow Roasted Garlic Spread
- 1 shallot, diced
- 2 tbs fresh rosemary, chopped
- 1 tbs fresh thyme, chopped
- sea salt
- In a mixing bowl, combine all ingredients except for the beef fillet tail.This will make a compound butter.
- Place compound butter in a vacuum seal bag and then add the beef fillet tail, making sure you coat the beef evenly with the compound butter.
- Seal the bag and place in a Sous Vide heated to 130 F. Cook for 4 hours.
- Heat a large cast iron skillet over medium high heat and add about 1 tbs of tallow.
- Once tallow is shimmering, remove beef from Sous Vide and remove from vacuum bag. Pat dry with paper towels.
- Sear beef for about 1-2 minutes per side but no more. This will give a nice crust but won't cook the inside any further.
- Remove from skillet and let rest for 5-10 minutes.
- Slice across the grain into medallions and serve over Roasted Sweet Potato Mash
- Preheat oven to 350 F
- While oven is preheating, coat sweet potato cubes and shallot with half the butter or ghee and season with salt and pepper.
- Roast in the oven for 30 minutes or until sweet potato is tender.
- Remove from oven and add sweet potatoes, roasted garlic, sea salt, pepper, and the rest of the ghee to a blender and blend until smooth.
- Remove mixture from blender and fold in the chives.
- Serve immediately.
Recipe by Pastured Kitchen at https://www.pasturedkitchen.com/recipes/sous-vide-beef-filet-tail-and-sweet-potato-mash/
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