Stuffed Fillet with Sweet Potato and Pecans

Name: Stuffed Fillet with Sweet Potato and Pecans
Yield: 14
Ingredients: 1 cup of butter; 1 cup of toasted and ground pecans; 1/3 cup of chopped fresh parsley; 3 tablespoons of salt; 1 tablespoon of thyme; 1 kg of beef fillet; 3 cloves of garlic, minced; 3 large sweet potatoes, peeled, washed, and grated; 1 large onion, sliced thin; 1 bay leaf; For decorating; Pecans to taste; Dried cranberries to taste

1
1 cup of butter
2
1 cup of toasted and ground pecans
3
1/3 cup of chopped fresh parsley
4
3 tablespoons of salt
5
1 tablespoon of thyme
6
1 kg of beef fillet
7
3 cloves of garlic, minced
8
3 large sweet potatoes, peeled, washed, and grated
9
1 large onion, sliced thin
10
1 bay leaf
11
For decorating
12
Pecans to taste
13
Dried cranberries to taste

Ingredients

1
1 cup of butter
2
1 cup of toasted and ground pecans
3
1/3 cup of chopped fresh parsley
4
3 tablespoons of salt
5
1 tablespoon of thyme
6
1 kg of beef fillet
7
3 cloves of garlic, minced
8
3 large sweet potatoes, peeled, washed, and grated
9
1 large onion, sliced thin
10
1 bay leaf
11
For decorating
12
Pecans to taste
13
Dried cranberries to taste

Directions

1
Remove the ends of the beef fillet and open it up, without separating the halves
2
Season with 1 tablespoon of salt and black pepper. Reserve
3
Preheat the oven to medium temperature
4
In a pan, melt half of the butter over low heat
5
Add the sweet potato, onion, garlic, and remaining salt
6
Braise, stirring occasionally, until the mixture is golden brown
7
Remove from heat
8
Spread the mixture over the opened beef fillet
9
Top with pecans and sprinkle with parsley and thyme
10
Roll up tightly, like a roulade, and secure with kitchen twine
11
Place in a baking dish and spread the remaining butter on top
12
Bake for 1 hour, turning the meat halfway or until it reaches the desired point
13
Let it rest for a bit
14
Slice into portions, decorate with pecans and dried cranberries, and serve immediately.