(serves 1)
- 300g rib eye steak
- extra virgin olive oil
- 2 rosemary sprigs
- 4 garlic cloves
- fresh sweet potatoes
- seasoning
Cut the potatoes in 2cm slices (sautéed). Place in a stainless steel oven dish. Add olive oil, seasoning, three cloves of crushed garlic and one sprig of fresh rosemary. Bake at 170°C for about 25 minutes.
Grill the beef for five to seven minutes on both sides; cut in slices and spread open, in the form of a fan. Gently fry the crushed garlic in some olive oil, add the rosemary leaves and drizzle this dressing on top of the beef.
Serve with potatoes.