4 medium sweet potatoes (350 g), peeled, cut into fine slices using a mandoline
2 cups of cornmeal or sunflower oil for frying
Salt to taste
2 tablespoons of olive oil
4 filet mignon medallions
4 tablespoons of chili gelato
Fresh rosemary sprigs for garnish
4 medium sweet potatoes (350 g), peeled, cut into fine slices using a mandoline
2 cups of cornmeal or sunflower oil for frying
Salt to taste
2 tablespoons of olive oil
4 filet mignon medallions
4 tablespoons of chili gelato
Fresh rosemary sprigs for garnish
Rinse the sweet potatoes and pat dry with paper towels
Heat the cornmeal or sunflower oil in a small pan, frying the sweet potato slices in batches until golden brown
Drain on paper towels
Season with salt and set aside in a warm place
Brush the filet mignon medallions with olive oil and fry two at a time in a non-stick skillet for 5 minutes per side, or until the meat is cooked to your liking (don't pierce the meat with a fork to prevent juices from escaping)
Remove from the skillet and season with salt
Serve each filet mignon medallion with a spoonful of chili gelato and sweet potato chips, garnished with fresh rosemary sprigs
