Pan Seared Filet Mignon with Mashed Sweet Potatoes

A dinner recipe for when you’re feelin’ fancy.

	For the steak:
	1 6 oz. filet mignon
	1/2 tbsp. unsalted butter
	Kosher salt
	Fresh black cracked pepper
	1 sprig rosemary to garnish
	For the sweet potatoes:
	2 small - medium sized sweet potatoes, peeled and cubed
	1 -2 tbsp. milk (dependent on desired consistency)
	1 tbsp. butter
	1/2 tbsp. maple syrup

1.	Drain sweet potatoes and add to food processor, about 1/2 cup at a time.
2.	Mashed sweet potatoes:
3.	Start out by filling a large pot with salted and begin to heat to a boil.
4.	While the water is heating, peel and dice sweet potatoes into cubes.
5.	Place potatoes into pot and cook until tender, about 20 min.
6.	Preheat the oven to 400 degrees to prep for the cooking of the filet.
7.	Add in desired amount of milk, dependent on preferred consistency.
8.	Add in butter, maple syrup and remaining sweet potatoes and combine until smooth.
9.	Meanwhile, heat a grill pan (either a cast iron skillet or a heavy duty oven-safe pan) over high heat.
10.	Add 1/2 tbsp. unsalted to butter and let simmer
11.	Add seasoned steak to the pan and cook for 2 1/2 min. on one side, letting it sit still the entire time.
12.	Flip the steak and cook the other side for 2 1/2 min.
13.	Flip to the first side again for 30 seconds.
14.	Flip again to the second side for 30 seconds, browning the steak on both sides.
15.	Place the pan in the oven for about 4-5 minutes.
16.	Check with a meat thermometer to confirm doneness. Thermometer should read approx. 125 degrees for medium rare, 130 degrees for medium.