September 1, 2021


By chef Matt Schreuder of Homespun



200 g beef fillet

1 T sunflower oil

15 g butter

1 sprig thyme

1 sprig rosemary

fine salt, to taste

1 clove garlic, peeled and crushed

Confit sweet potato fondant

300 g orange sweet potato, peeled

500 ml pork lard or sunflower oil                              

1 sprig thyme             

Smoked sweet potato puree

500 g orange sweet potato, peeled and chopped

50 g butter                 

1 clove garlic, skinned and crushed


1 sprig thyme 

Salt to taste               

¼ log Rooikraans wood, chopped into small fire starter sized pieces

Sugar snap peas

50 g sugar snap peas

2 g fine salt

10 cubes ice



  1. Place a cast iron pan on a high heat and wait for the pan to start smoking.
  2. In the meantime, season the fillet generously with salt and preheat oven to 200°C.
  3. When pan is smoking, add the oil and the beef fillet. Sear all sides of the fillet to form a brown crust. Do not turn and move the fillet too much.
  4. Once all sides are sealed, place thyme, rosemary, garlic and butter on top of the steak and place in the oven for 6 – 8 minutes to achieve medium rare.
  5. Remove fillet from the oven and place on a drip tray or wire rack to rest for at least 3 minutes. Pour any cooking juices over the fillet.
  6. Alternatively, you can also braai the fillet over the fire.

Confit sweet potato fondant

  1. Cut sweet potato width wise into even circles and then use a 5cm cookie cutter to cut out into even round shapes. (Reserve off cuts for smoked sweet potato puree)
  2. Place lard/oil in a small thick based sauce pot and bring up to a low heat. (Not higher than 100°C)
  3. Place cut sweet potato inside and allow to cook for approximately 30 minutes or until a toothpick can push through with ease.
  4. Remove sweet potato from lard/oil and place on paper towel to allow excess oil to be removed.
  5. Place one side until needed for presentation.

Smoked sweet potato puree

  1. Place sweet potato and a thick base sauce to with thyme, butter and garlic.
  2. Fill with water to just cover the sweet potato. Bring up to a boil and cook until sweet potato is completely soft.
  3. Do not add more water, allow water to cook off and once sweet potato is soft and water has evaporated add the cream and cook on a medium heat for 5 minutes. Ensure that you stir occasionally.
  4. Remove cooked sweet potato and place in a colander that fits in a pot.
  5. Line this pot with foil (preferably an old or least favourite pot).
  6. Light the wood pieces by using a blow torch or the flame of the gas stove and place this on top of the foil lined pot. Quickly place colander with sweet potato inside the pot and cover the entire top as quick as possible to keep the smoke inside.
  7. Leave to smoked for at least 5 mins, repeat step 6 if you like it very smoky.
  8. Place smoked sweet potato in a blender and blend smooth. If it is struggling to blend/catch add a spoon of cream at a time until it starts to blend/catch.
  9. Taste and season with salt to taste. Blend after every addition of salt.
  10. Place one side until needed for presentation.

Sugar snap peas

  1. Fill a small thick base pot with water and bring up to the boil.
  2. Season water with salt.
  3. Prepare a bowl filled with water and ice cubes and keep aside.
  4. Drop the sugar snap in the boiling water for 2 minutes, remove and place in bowl with ice water to stop it from over cooking. This also keeps the bright green colour.
  5. Remove from ice bath.
  6. Place aside until needed for presentation.
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