Categories: Meals
Ingredients
- 14 oz. Sweet Potato
- 2 Garlic Cloves
- 1/4 oz. Parsley
- 2 Sirloin Steaks
- 1 Tbsp. Grainy Mustard
- 4 fl. oz. Light Cream
- ⅗ oz. Butter
Directions
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Preheat oven to 425 degrees. Thoroughly rinse produce and pat dry. Prepare a baking sheet with foil and cooking spray. Only half the cream is used in this recipe.
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Halve sweet potato and cut each half into ½" wedges. Mince garlic. Stem and mince parsley. Pat steaks dry, and season both sides with ¼ tsp. salt and a pinch of pepper.
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Place a large non-stick pan over medium-high heat. Add 2 tsp. olive oil and sweet potato wedges to hot pan. Cook until golden brown, 2-3 minutes per side. Remove pan from burner, toss sweet potato wedges with garlic, and season with ¼ tsp. salt and a pinch of pepper. Transfer sweet potato wedges to one half of prepared baking sheet. Spread into a single layer and roast 10 minutes. Sweet potato wedges will finish cooking in a later step. Wipe pan clean and reserve. While potato roasts, sear steaks.
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Return pan used to sear potato to medium-high heat. Add 2 tsp. olive oil and steaks to hot pan. Sear undisturbed until browned, 2-3 minutes. Transfer steaks to a plate, seared side up. Spread ½ tsp. mustard (reserve remaining for sauce) on each steak and top with half the parsley (reserve remaining for garnish). Reserve pan; no need to wipe clean.
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Once sweet potato wedges have roasted 10 minutes, place steaks on empty half of baking sheet. Roast until sweet potato wedges are tender and steaks reach a minimum internal temperature of 145 degrees, 6-8 minutes. While steaks and sweet potato wedges roast, make sauce.
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Return pan used to sear steaks to medium heat. Add half the cream to pan and stir occasionally until thickened, 1-2 minutes. Remove from burner, swirl in butter, and season with a pinch of salt and pepper. Swirl in remaining mustard. Plate dish as pictured on front of card, garnishing with remaining parsley. Bon appétit!