Eye Fillet with Sweet Potato Hash

Paleo – serves 2

Ingredients

  • 2 x 200g eye fillet steaks, at room temperature
  • 1/3 sweet potato, grated
  • 1 egg yolk
  • 1 bunch of baby asparagus
  • 300g baby spinach leaves, washed
  • 2 large brown mushrooms, diced
  • 1 clove of garlic, sliced
  • 6 button mushrooms, diced
  • Fresh rosemary
  • Salt and Cracked Pepper
  • 2 tbsp olive oil

Method

  • Heat grill plate, brush each side of the steak with olive oil and cook as desired. For medium rare, I cooked 4 1/2 minutes on each side. To get a good crust on the steak, flip only once. Set aside to rest for 5 minutes
  • Add 1/2 tbsp to a small frypan, add mushrooms and garlic and cook on medium heat for 5 minutes. Add rosemary and cracked pepper and cook for another 2 minutes
  • Steam grated sweet potato for 2 minutes. Remove, rinse with cold water and remove any excess liquid. Squeeze, or pat dry with paper towel
  • Mix together sweet potato and egg yolk, season with salt and pepper and form two large patties
  • Heat remaining olive oil in a large fry pan. Once hot, add sweet potato patties and fry for 3 minutes on each side. Be careful flipping them, as the sweet potato in the middle is soft. Cook until a dark brown crust forms (but not past that, they’ll burn quite easily)
  • Steam asparagus and spinach
  • Serve

 

 

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