This is one of Michael Moore's favourite Sunday lunches, from his new book Blood Sugar.
- Sticky Sweet Potato
- sweet potato (kumara) - 700g
- agave syrup - 1 tablespoon
- light soy sauce - 2 tablespoons
- beef tenderloin - 480g
- cooking spray
- sunflower seeds - 90g
- whole almonds - 90g
- walnuts - 90g
- low-fat spread or butter - 60g
- Mustard and Horseradish Cream
- horseradish puree or sauce - 2 tablespoons
- wholegrain mustard - 2 tablespoons
- garlic - 1 clove, peeled and crushed
- shallot (eschalot) - 1, finely chopped
- parsley - 1/4 bunch, finely chopped
- light sour cream - 90g
- sea salt and freshly ground black pepper
Preheat oven to 200°C (400°F/gas mark 6).
Peel and cut sweet potato into large chunks. Coat well with agave and soy sauce and place onto a shallow baking sheet. Roast in oven for 35 minutes, turning over halfway through the cooking time.
Spray tenderloin with cooking spray and seal evenly in a hot skillet (frying pan) for 2 minutes each side, or until brown. Remove and cool.
Process seeds and nuts to a coarse crumb. Add butter and process until just mixed through. Press nut crust onto beef tenderloin and bake in a moderate oven (180°C/350°F) for 25 minutes.
Set aside to rest for 10 minutes before slicing. Mix mustard and horseradish ingredients together and season to taste. Serve sliced beef with sweet potato and mustard and horseradish cream.