Beef Fillet with Cochu Sauce, Fava Beans – *

Maybe your new favorite bean dish:

(*) Beef tenderloin with cochu sauce, fava beans and sweet potato.

Rinse the sweet potatoes well and cut them into 1cm thick slices. Boil salted water and make the potato slices to the point in it. Drain the soft potato slices and dry them on kitchen paper.

Also make the fava beans al dente in salted water, drain and set aside.

Remove the outer leaves as well as the root from the leek. Cut the leek in half and rinse well under running water, removing the dirt between each leek leaf.

Quarter the leeks lengthwise and cut into tender strips. Fry the vegetable strips in hot oil (1) until crispy and lightly colored, remove and drain on kitchen paper.

Preheat the oven to 200 °C (convection oven: 180 °C /gas oven: level 3).

Heat oil (2) in a steak pan with an ovenproof handle. Season the pieces of meat with salt and pepper and sear for two minutes on each side. Then place the meat in the frying pan for six min in the preheated oven. After three minutes, turn the meat to the other side. Then remove the roasted fillet pieces from the roasting pan, wrap them in aluminum foil and let them rest for five minutes.

Heat the two sauces (see below) in two different pots, stirring. Then heat the plates and place one unit of the sauces in the middle of each plate.

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