Serves 2
2 sweet potatoes, scrubbed
2 tbsp olive oil
2 shallots, chopped
2 tsp white wine vinegar
2 tsp hazelnuts, toasted and chopped
2 tbsp tarragon chopped
3 tbsp flat-leaf parsley chopped
2 lean fillet steaks
Heat oven to 200C/180C fan. Cut the sweet potatoes into thin chips and put on a large non-stick baking tray. Drizzle with ½ tbsp olive oil and some seasoning and toss to coat – spread them out so they crisp properly. Bake for 20 mins, or until golden at the edges.
Meanwhile, put the shallots and vinegar in a bowl and leave for 5 mins. Add the nuts, tarragon, half the parsley, some salt and 1½ tbsp olive oil.
Oil and season the steaks and griddle or pan-fry for 3 mins each side for medium rare. Rest for 5 mins in foil. When the chips are done, sprinkle with parsley and serve with the steaks, sauce and a crisp green salad, if you like.