- 200 grams Beef fillet steak (trimmed off the silver skin and fat)
- 1 tablespoon cooking oil
- Fresh thyme, 2 cloves garlic (crushed), Black pepper(crushed), Salt (pinch)
- 2 tablespoon unsalted butter
- 5 medium sized Potatoes
- 1 medium Onion (finely chopped) 2 garlic cloves (finely Chopped)
- Nutmeg (optional)
- 20 ml cooking cream
- Asparagus (blanched), Carrots (blanched) and French beans
- Cherry tomatoes, Zucchini
- 1Season the fillet steak with salt, crushed black pepper and cooking oil. Set it aside for the simple marinade to infuse.
- 2Peel the potatoes and boil them in a medium size cooking pot and add a pinch of salt. Once cooked, mash the potatoes to be fine in consistency. In a separate pan, saute the chopped onions in butter, add the garlic and then the mashed potatoes. Mix it thoroughly as you add the cooking cream, nutmeg and seasoning.
- 3Blanch the asparagus tips and the carrots. On a medium sized pan, put butter or cooking oil, add some chopped onions then garlic. Add the vegetables, zucchini, carrots, cherry tomatoes and French beans then season to taste.
- 4Pre-heat the oven to 180 degrees for it to attain the required temperature as you sear the steak. In a large pan on high heat, add the cooking oil and sear the steak. Keep on turning it to brown evenly. Add the 2 whole and crushed garlic gloves and the fresh thyme. Cook for a while then add a tablespoon of butter. Use the gravy of butter and the juice from the steak for basting. Finally, put the steak in the heated oven for a few minutes depending on your preference in terms of doneness.
- 5Once cooked to your doneness, slice the steak into equal thick slices. In a plate, put the mashed potatoes at the center of the plate, the 3 steak slices on top of the mashed potatoes, and the vegetables sparingly distributed around the steak. Finally use the gravy on the pan as a sauce and garnish with fresh thyme.