FOR THE PURê
6 yams (or sweet potatoes) without skins, cut into slices
1 large potato without skin, cut into slices
1 and a half liters of water
Half cup ((cup) of heavy cream
Salt to taste
1 tablespoon butter
FOR THE FILET
Salt to taste
4 filets mignon, 150g each
FOR THE MARINADE
2 cloves garlic minced with the knife
Jamaican pepper to taste
Thyme
1 tablespoon honey
Lemon juice from 1 Sicilian lemon
FOR FRYING
1 tablespoon vegetable oil
1 tablespoon butter
FOR THE SAUCE
1 tablespoon butter
Salt to taste
12 strawberries cut in half
TO DECORATE
Thyme sprigs
FOR THE PURê
6 yams (or sweet potatoes) without skins, cut into slices
1 large potato without skin, cut into slices
1 and a half liters of water
Half cup ((cup) of heavy cream
Salt to taste
1 tablespoon butter
FOR THE FILET
Salt to taste
4 filets mignon, 150g each
FOR THE MARINADE
2 cloves garlic minced with the knife
Jamaican pepper to taste
Thyme
1 tablespoon honey
Lemon juice from 1 Sicilian lemon
FOR FRYING
1 tablespoon vegetable oil
1 tablespoon butter
FOR THE SAUCE
1 tablespoon butter
Salt to taste
12 strawberries cut in half
TO DECORATE
Thyme sprigs
Step 1
Season the filets with salt
Combine the marinade ingredients in a bowl and soak the filets
Let it rest for 20 minutes
Step 2
Cook the yams and potato in water
Pass the cooked vegetables through a blender and transfer to a pot
Bring to a boil, add butter and cream, whisking well
Season and reserve
Step 3
Fry the filets in vegetable oil and butter. Reserve
In the same pan, warm the marinade for five minutes
Step 4
Add more butter, season, and mix
Add strawberries and turn off heat
Pour over the filets and serve with purê.
