Loaded sweet potato fries with miso crispy kale chips and the most tender beef fillet.
Ingredients
Instructions
Ingredients
Ingredients
Instructions
Preparing In The Kitchen
For the marinade, mix the olive oil with soy sauce, miso, honey, salt and pepper in a bowl. Wash the beef fillet and pat dry. Mix with the marinade and refrigerate for at least an hour.
Meanwhile, preheat the oven to 200 ºC and prepare two baking sheets with parchment paper.
For the sweet potato fries, wash, peel and cut the sweet potatoes into fries. Toss the potatoes, olives oil, and a pinch of salt together on one baking sheet. Spread the fries in an even layer. Do not overcrowd the pan. Bake for 15-20 minutes, then flip and bake for 15 minutes more.
Wash the kale, shake dry, tear the leaves from the stems into bite-sized pieces. Put kale in a bowl and mix well with sesame oil, olive oil and miso paste.
Spread the kale evenly on the second baking sheet in one layer. Bake for ca. 15 min. or until kale is crispy and slightly brown. Remove from oven and allow to cool completely.
Heat up a grilling pan with olive oil over medium high heat. Grill the fillet all around for about 5-6 minutes. Then cover the pan with a lid and let the fillet rest for about 10 minutes.
For the guacamole, halve the avocado and remove the core. Cut the pulp and release it from the peel into a bowl with a spoon. Peel the garlic and shallot and chop finely. Crush the avocado with a fork, add the lime juice, garlic and shallot and mix well. Season with salt and pepper.
Once the fries are crisp, combine the paprika, garlic powder, onion powder, and cayenne pepper in a small bowl. Remove the fries from the oven and immediately toss with the seasonings. Season to taste with salt.
Cut steak into slices and serve together with the sweet potato fries, kale chips and some fresh guacamole.
Preparing In The Kitchen
For the marinade, mix the olive oil with soy sauce, miso, honey, salt and pepper in a bowl. Wash the beef fillet and pat dry. Mix with the marinade and refrigerate for at least an hour.
Meanwhile, preheat the oven to 200 ºC and prepare two baking sheets with parchment paper.
For the sweet potato fries, wash, peel and cut the sweet potatoes into fries. Toss the potatoes, olives oil, and a pinch of salt together on one baking sheet. Spread the fries in an even layer. Do not overcrowd the pan. Bake for 15-20 minutes, then flip and bake for 15 minutes more.
Wash the kale, shake dry, tear the leaves from the stems into bite-sized pieces. Put kale in a bowl and mix well with sesame oil, olive oil and miso paste.
Spread the kale evenly on the second baking sheet in one layer. Bake for ca. 15 min. or until kale is crispy and slightly brown. Remove from oven and allow to cool completely.
Heat up a grilling pan with olive oil over medium high heat. Grill the fillet all around for about 5-6 minutes. Then cover the pan with a lid and let the fillet rest for about 10 minutes.
For the guacamole, halve the avocado and remove the core. Cut the pulp and release it from the peel into a bowl with a spoon. Peel the garlic and shallot and chop finely. Crush the avocado with a fork, add the lime juice, garlic and shallot and mix well. Season with salt and pepper.
Once the fries are crisp, combine the paprika, garlic powder, onion powder, and cayenne pepper in a small bowl. Remove the fries from the oven and immediately toss with the seasonings. Season to taste with salt.
Cut steak into slices and serve together with the sweet potato fries, kale chips and some fresh guacamole.
