4 mignon medallions, each 5 cm tall
1 tablespoon of olive oil
To make the butter
50g of softened butter at room temperature
1 tablespoon of thyme leaves
1 tablespoon of fresh rosemary, chopped
Salt and black pepper to taste
To make the salad
2 cups of thinly sliced green apples, without peels
2 tablespoons of lemon juice
450g of cooked and mashed sweet potatoes, without peels
2 tablespoons of olive oil
Salt and black pepper to taste
3 tablespoons of sour cream
1 tablespoon of chopped thyme leaves
1 tablespoon of chopped dill leaves
Dill sprigs for garnish
4 mignon medallions, each 5 cm tall
1 tablespoon of olive oil
To make the butter
50g of softened butter at room temperature
1 tablespoon of thyme leaves
1 tablespoon of fresh rosemary, chopped
Salt and black pepper to taste
To make the salad
2 cups of thinly sliced green apples, without peels
2 tablespoons of lemon juice
450g of cooked and mashed sweet potatoes, without peels
2 tablespoons of olive oil
Salt and black pepper to taste
3 tablespoons of sour cream
1 tablespoon of chopped thyme leaves
1 tablespoon of chopped dill leaves
Dill sprigs for garnish
Prepare the butter
Mix the butter with herbs, salt, and pepper
Wrap in plastic film and refrigerate until firm
Prepare the salad
In a small bowl, drizzle lemon juice over the apples and mix in the sweet potatoes
Taste with olive oil, salt, and black pepper
Let it sit for a while, then add sour cream and herbs, mix well, and reserve
Fry the medallions in a non-stick skillet coated with oil
Place one tablespoon of herb butter on each medallion, garnish with dill sprigs, and serve with salad
