Herb Crusted Beef Filet, Sweet Potato Straws, Wine Glaze

Preheat oven to 400 degrees F. Roll beef filet in herbs and press in well.

Heat large heavy-based pan on stove and, once very hot, add a little butter and swirl. Add beef and sear on all sides, crusting well.

Transfer to oven and roast for 25 minutes for rare beef, 35 minutes for medium rare. Set covered for 10 minutes then slice into 3/4-inch thick medallions and fan onto individual plates.

For Glaze: Reduce wine and demi-glace by half. Add freshly ground black pepper and off heat, whisk in butter in small pieces until a smooth and glossy sauce is achieved.

After this stage the sauce must not be boiled again or it will curdle. Pour down the center of beef and allow to pool on plates.

For Sweet Potato Straws: Peel the sweet potato and cut into matchsticks, pat dry, then fry in very hot oil. Pat dry and arrange beside beef.

Serve accompanied by green vegetables of your choice.