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Fillet Steak With Walnut Pesto And Sweet Potato Mash

Walnuts, Parmesan and tarragon combine to make a great alternative to traditional basil pesto, especially when served with sweet potatoes and juicy fillet steak.

Preparation time: 10 minutes
Cooking time: 20 minutes
Total time: 30 minutes

Serves: 4

Ingredients

4 sweet potatoes (about 900g)
4 x 180g fillet steaks
1–2 tbsp olive oil

Pesto
100g walnuts
50g Parmesan, grated
1–2 garlic cloves, crushed
3 tbsp olive oil
1 tbsp tarragon, roughly chopped

Method

Peel the sweet potatoes, cut them into chunks and cover with water in a saucepan. Boil for 15–20 minutes, until soft. Drain and mash. Season, stir in the olive oil and keep warm.
Meanwhile, place the walnuts, Parmesan and garlic in a food processor and whiz. Add the oil and tarragon and whiz again, until the mixture forms a coarse paste. Season and set aside.
Heat a ridged pan or grill until very hot. Season the steaks and, depending on how thick they are, cook for about 2–3 minutes on each side for rare, 4 minutes for medium or 5 minutes for well done. Serve with the sweet potato mash and a good dollop of walnut pesto.

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Drinks recommendation

With the pesto flavours and the sweet mash, this piece of beef needs a warm, savoury Sangiovese from Tuscany, with just enough sour cherry fruit to balance its creamy Mediterranean richness.