Overview
- Prep & Cook Time: 30-40 min.
- Difficulty Level: Easy*
- Spice Level: Not Spicy
- Servings: 2
You Will Need
Ingredients
- 1 Tbsp. Grainy Mustard
- ¼ oz. Parsley
- 4 fl. oz. Light Cream
- 14 oz. Sweet Potato
- 2 Garlic Cloves
- 2 Sirloin Steaks
- ⅗ oz. Butter
- Olive Oil
- Salt
- Pepper
Recipe Steps
Before You Cook
- Preheat oven to 400 degrees
- Thoroughly rinse produce and pat dry
- Prepare a baking sheet with foil and cooking spray
- Ingredient(s) used more than once: mustard, parsley
- Only half the cream is used in this recipe
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.
Return pan used to sear potato wedges 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.
Once sweet potato wedges have roasted 10 minutes, place steaks on empty half of baking sheet. Roast until wedges are tender and steaks reach a minimum internal temperature of 145 degrees, 8-10 minutes. Rest steaks at least 3 minutes. While steaks rest, make sauce.
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. Stir in remaining mustard. Plate dish as pictured on front of card, garnishing steaks with remaining parsley and sauce. Bon appétit!
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