• 1-2 sweet potatoes (larger are better)
  • Fillet steak (2 small pieces medium-thick)
  • 30g goats cheese
  • olive oil
  • knob of butter (unsalted)
  • Parsley to garnish
  • Sea salt / cracked black pepper to season


  • STEP 1
    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.
  • STEP 2
    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.
  • STEP 3
    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.
  • STEP 4
    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.
  • STEP 5
    Garnish with a spring of parsley and serve.

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