GLAZED BEEF SOLDIER, MASHED SWEET POTATOES AND ASPARAGUS
- Classic piatto reduction
- 2 sirloin medallions
- 300 gr of sweet potato
- 2 tablespoons
- Cream Cheese
- Salt and pepper
- Sprouts for garnish
- 2 tablespoons Parmesan cheese
- 50ml milk
- Asparagus to taste
For the puree, peel and cook the sweet potato until soft, remove from heat and strain.
With the help of a fork, turn it into a puree, add the cream cheese, milk, Parmesan, a teaspoon of butter, salt and pepper to taste. Reserve.
Season the sirloin medallions with salt and pepper, put a frying pan over high heat, add a drizzle of oil, when it is very hot, brown the sirloin, approximately 3 minutes on each side to finish 3/4 (This time varies depending on the thickness of the sirloin. the piece), before removing from the heat, add the classic Piatto reduction and let it caramelize a bit.
For the asparagus, sauté in melted butter with salt and pepper for about a minute.
To serve, place a bed of sweet potato puree on the plate, top with the tenderloin medallion, serve with the sautéed asparagus and garnish with PIATTO and fresh sprouts.