Sweet Potato and Brussel Sprout Hash w/Fillet Mignon

By Tingrin3

Ingredients

• Ingredients:
• Recipe: Filet mignon with sweet potato and brussels sprout hash
• 4 3-4 oz. medallions of filet mignon
• One large sweet potato, boiled, peeled and diced
• 1 lb. brussels sprouts, sliced thinly lengthwise
• 1 clove garlic, sliced thin
• 1/2 cup verjus (white grape juice makes a great substitute)
• Salt and pepper to season and taste
• 4 tablespoons extra virgin olive oil

Preparation

Step 1

Preparation
Season the filet mignon medallions with salt and pepper. In a hot pan, sear them until a beautiful crust is formed on each side. This takes about two minutes on each side to achieve a medium-rare temperature. Let the steaks rest for five minutes.

To make the hash:

Add 2 tablespoons of extra virgin olive oil to a saute pan. Heat it and then add the cooked, diced sweet potatoes. When they're starting to get golden-brown, add the thinly sliced garlic for between 10 and 30 seconds until they too start to get brown.

Add the brussels sprouts and continue cooking on high heat for two minutes, constantly stirring or tossing the hash. Add a touch of verjus to coat and glaze.