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 |
The "sweet" potatoes and a healthy glass of red wine antioxidants make this recipe healthy. 😉
| 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. |
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