Grilled Herbed Steak with Sweet Potato Mash
This dish is really easy and delicious. Feel free to marinate the steak for a few hours in olive oil, fresh herbs, and salt and pepper, in the refrigerator before cooking. This Sweet Potato Mash is really tasty and delicious! If you want a sweet version on this Sweet Potato Mash, to compliment the savory steak, mix in chopped pecans, 1 tbsp maple syrup, and some sprinkled brown sugar (about 1 tsp). Enjoy!!!!
5 medium sized sweet potatos peeled and diced
2 tbsp butter, soft
2 cloves garlic, crushed
1/3 cup chicken stock
3 tbsp olive oil
salt and pepper
4 lean beef fillet steaks
3 tablespoons mixed chopped fresh herbs, such as rosemary, thyme, oregano, or marjoram
1 garlic clove, crushed
1 cup beef stock
1 tablespoon wholegrain mustard
1 teaspoon brown or white sugar
1 teaspoon cornflour
1 teaspoon water
Place sweet potatoes into a saucepan with 1 garlic clove, cover with water and bring to the boil; cook 10 minutes or until tender. Drain and combine with stock and 2 tablespoons of butter; 1 crushed garlic clove, Mash until smooth and season well with salt and pepper. (If desired, mix in additional ingredients such as chopped pecans, maple syrup, and brown sugar!)
Preheat a char-grill or frying pan over medium high heat and brush steaks with remaining oil and season with salt, pepper, and mixed herbs. Cook 2-3 minutes each side or until cooked to your liking; remove and rest, loosely covered with foil.
To make mustard sauce: Add the garlic, stock, water, mustard and sugar to the same frying pan. Bring to the boil over high heat. Boil for 7 minutes or until reduced by two-thirds. Whisk cornflour with a 1 teaspoon of water to form a paste. Stir into sauce and bring to the boil until thickened; season with salt and pepper.
To serve, place mash onto center of the plate, top with steak and drizzle over mustard sauce and serve with steamed green vegetables.
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