I used tournedos for this steak with sweet potato parts and black garlic mayonnaise , but a good steak is also fine.


  1. Preheat the oven to 225˚C.
  2. Cover an oven plate with aluminum foil.
  3. Remove the steaks from the refrigerator and allow to warm up to room temperature.
  4. Wash the skin of the sweet potatoes, dry them and cut them in half. Cut these halves into thin pieces.
  5. Put them in a large bowl, pour the sunflower oil on top and sprinkle with paprika, rosemary and plenty of salt and pepper. Mix well.
  6. Spread them over the oven plate and place them in the oven. Bake for about 20-25 minutes, but turn them halfway.
  7. Add halfway the tomatoes to roast.
  8. Bake the steaks: heat a thick-bottomed frying pan over high heat. Add the olive oil and 1 tbsp of butter, and wait until it is hot.
  9. Season the steaks with salt and pepper and put them in the hot pan. If they are nice brown on one side, turn them over.
  10. For a medium red steak, fry them for about 3 minutes per side * (depending on the thickness of the steak).
  11. Add a knob of butter to the pan at the end.
  12. Remove the steaks from the pan and place them on a plate under aluminum foil and let them ‘rest’ for 5 minutes.
  13. Meanwhile, mix the mayonnaise with the crushed black garlic and pepper and salt.
  14. Serve everything on a plate.


Enjoy !

Recipe is made by Culinea


*The trick to achieve the correct preparation is to place a finger on your thumb and press the other hand on the spot between the thumb and forefinger. Index finger on the thumb is rare, middle finger on the thumb is medium rare e.t.c. – This way you can feel how the steak should feel.


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