What we send:

• beef tenderloin
• sweet potatoes
• makó onion
• garlic
• craft butter
• flour
• champignon
• cream
• white vine
• fresh parsley
• olive oil
• salt
• pepper

Required tools:

• large hole grader
• mixing bowl 2 pcs
• large pan

The ingredients may get wet from the steam, the meats may release juice, if you experience this, wipe them dry with a paper towel.

Cut the mushrooms into smaller slices, grate the sweet potatoes. Finely chop the onion and garlic and finely chop the parsley.

Heat some olive oil in a pan and fry the onions and garlic in it. When blushed, add the grated sweet potatoes and 1 dl. of water. Salt it. Simmer under a lid until the grated potatoes are cooked through. This is approx 15 minutes. When done, remove the lid and evaporate the remaining water over the fire. Set aside to cool so that it can be kneaded into a mass.

Once the paste has cooled, place it in a mixing bowl, stir in the flour and fry in a pan on a little olive oil so that you spread the mass evenly into a flat cake in the pan. Bake until the bottom is golden brown (this is about 5 minutes), then – if you can’t toss it – turn it over with a plate or lid and bake the other side until golden brown.

Fry the meat and mushrooms in a pan, salt and pepper. Pour over the white wine and steam. Once the wine has evaporated, pour the cream into the pan and whisk in. Sprinkle with half the parsley, leaving the remainder to garnish.

Put the toast on a cutting board and cut into quarters. Serve with two quarters a portion of the creamy small meat and sprinkle with the remaining parsley.

Enjoy your meal!