Sous Vide Beef Filet Tail over Sweet Potato Mash (Edit recipe)

Beef Filet

1. In a mixing bowl, combine all ingredients except for the beef fillet tail.This will make a compound butter.
2. Place compound butter in a vacuum seal bag and then add the beef fillet tail, making sure you coat the beef evenly with the compound butter.
3. Seal the bag and place in a Sous Vide heated to 130 F. Cook for 4 hours.
4. Heat a large cast iron skillet over medium high heat and add about 1 tbs of tallow.
5. Once tallow is shimmering, remove beef from Sous Vide and remove from vacuum bag. Pat dry with paper towels.
6. Sear beef for about 1-2 minutes per side but no more. This will give a nice crust but won't cook the inside any further.
7. Remove from skillet and let rest for 5-10 minutes.
8. Slice across the grain into medallions and serve over Roasted Sweet Potato Mash

Sweet Potato Mash

1. Preheat oven to 350 F.
2. While oven is preheating, coat sweet potato cubes and shallot with half the butter or ghee and season with salt and pepper.
3. Roast in the oven for 30 minutes or until sweet potato is tender.
4. Remove from oven and add sweet potatoes, roasted garlic, sea salt, pepper, and the rest of the ghee to a blender and blend until smooth.
5. Remove mixture from blender and fold in the chives.
6. Serve immediately.