Ingredients:

Serves 4

4 filet mignon medallions (about 6-8 oz each) 1/2 cup of coarse ground espresso coffee beans 3 large sweet potatoes, peel and boil for 25 minutes then make a mash, add butter and salt 1 head of escarole, washed and chopped 4 tablespoons of Algarrobina (Carob syrup from Peru) 4 tablespoons of Vincotto (Grape must reduction from Italy) Salt and Pepper 4 tablespoons of olive oil

Preparation:

Coarse the pieces of meat with Espresso Coffee preferably overnight to enhance flavor.

I an medium sautee pan, add oil and then sear the pieces of meat and the roast in the oven at 350-400 degrees for 15-20 minutes. Roast until an instant-read thermometer stuck in the thickest portion of the meat registers 130 degrees F for rare to 145 degrees F for medium. Remove from oven and let meat rest for 5 minutes before serving. Sautee escarole with olive oil and set aside. Heat sweet potato mash, serve a large spoon on the bottom of the dish, then a couple of spoons of escarole, make sure the water is drained from the escarole, then place a piece of filet. In a small mixing bowl, pour the vincotto and algarrobina and mix. Drizzle the meat and the plate with the mixture. Garnish with a fried sweet potato chip.