Fillet steak on sauteed sweet potatoes with grilled goats cheese starter

Peel the sweet potatoes and cut into slices 1cm thick. Place in a pan of boiling water for 10 minutes (or until softened) and then transfer into cold water and allow to cool.

Pan sear the fillet steaks over a high heat to taste. I recommend medium-rare (2 minutes per side for medium thickness steak) and then leave to rest for 5 minutes to ensure the juices are reabsorbed.

Whilst the steaks cook, sautee the cooled potatoes for 8 minutes in a large pan of olive oil and butter over a high heat. Turn half way through and they should have browned. Season with sea salt and black pepper.

Layer the potatoes to form a base on the plate. The steak can then rest on top. Top the steak with a generous portion of goats cheese and grill the dish for 2-3 minutes until the cheese is softened.

Garnish with a spring of parsley and serve.