Now this recipe was actually made for the first time a couple of weeks before I even moved up to Vancouver. Since then, I’ve made it multiple times with subtle variations just to see what works best. The key though is a nice filet tail from our friends at Tx Bar Organics and the flavor bomb compound butter it’s cooked in.
The initial inspiration actually came from our trip to Austin for Paleo FX 2014. We had dinner at this place called Salt and Time where they served this awesome steak with a compound butter that left both Bill and I speechless. While it’s not exactly the same as the Salt and Time variation, I think this is a pretty good way for me to honor that dish but definitely put my own twist on it.
Now granted, the picture above uses butternut squash as the mash as opposed to sweet potato. But trust me when I say, that either one will work perfectly fine with this recipe. If you only have butternut, or any other winter squash and no sweet potatoes, I say go for it! Either way, you’re going to have an amazing meal. Just be sure to add some mixed greens dressed with my personal favorite, Southwest Ranch from Tessemae’s.
- 1 Beef Fillet Tail
- 1/4 cup grass fed butter or ghee, softened
- 2 tbs Tessemae's Southwest Ranch
- sea salt
- black pepper
- tallow for searing
- 1 large sweet potato, cut into 1 inch cubes
- ¼ cup grass fed butter or ghee divided
- 1 tbs Tessemae's Slow Roasted Garlic Spread
- 1 shallot, diced
- 2 tbs fresh rosemary, chopped
- 1 tbs fresh thyme, chopped
- sea salt
- In a mixing bowl, combine all ingredients except for the beef fillet tail.This will make a compound butter.
- Place compound butter in a vacuum seal bag and then add the beef fillet tail, making sure you coat the beef evenly with the compound butter.
- Seal the bag and place in a Sous Vide heated to 130 F. Cook for 4 hours.
- Heat a large cast iron skillet over medium high heat and add about 1 tbs of tallow.
- Once tallow is shimmering, remove beef from Sous Vide and remove from vacuum bag. Pat dry with paper towels.
- Sear beef for about 1-2 minutes per side but no more. This will give a nice crust but won't cook the inside any further.
- Remove from skillet and let rest for 5-10 minutes.
- Slice across the grain into medallions and serve over Roasted Sweet Potato Mash
- Preheat oven to 350 F
- While oven is preheating, coat sweet potato cubes and shallot with half the butter or ghee and season with salt and pepper.
- Roast in the oven for 30 minutes or until sweet potato is tender.
- Remove from oven and add sweet potatoes, roasted garlic, sea salt, pepper, and the rest of the ghee to a blender and blend until smooth.
- Remove mixture from blender and fold in the chives.
- Serve immediately.
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