For the potato pan, peel and slice the potatoes. Wash and chop the leeks into slices. Wash the sweet pea pods and cut into bite-sized pieces.
Cut the fillet into very thin strips, place in a bowl and marinate with sherry, salt and pepper.
Heat the oil in a frying pan and brown the meat. Add leeks and potato slices and roast for about 8 minutes. Add sugar snap pea pods and fry for another 2 minutes. Season with salt and pepper.
Wash the chives and cut into small rolls. Sprinkle over the potato pan and serve.