Mashed potatoes is an all-time classic. It is a staple for the colder seasons and easily adaptable to any dish. We like to give it a Mediterranean kick with rosemary, a popular choice is adding sour cream and chives.
Rosemary goes well with the good and mature beef fillet. The puree should be slightly thinner and milkier in consistency, because we do not use a vegetable garnish, but concentrate the aroma on the wonderfully tender meat and the puree with its elegant and slightly salty rosemary note.
Tip: If you like, you can also prepare the puree from sweet potatoes. It makes the dish slightly sweeter, but also fits well with Mediterranean herbs from the garden, best with meat. In addition, the sweet potato gives the plate a nice coloured contrast.
