with roasted sweet potato wedges and mustard cream
$9.95 per serving
Prep & Cook Time:30-40 min.
Cook Within:6 days
Spice Level:Not Spicy
A note about serious food allergies
French makes everything sound so fancy and expensive. Case in point, moutarde, the French word for that condiment of hot dogs and pretzel, mustard. Not that we're putting mustard down! It forms the base of this rich, velvety sauce with cream and butter, a sauce good enough to use on your steak and sweet potato wedges. And in case you still think we have it out for our yellow friend, we also crust the steak with mustard and herbaceous parsley. You might not speak the language, but this steak moutarde est parfait.
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.
Cook the Potatoes
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 potatoes with garlic, and season with ¼ tsp. salt and a pinch of pepper. Transfer sweet potatoes to one half of prepared baking sheet, and roast 10 minutes. Sweet potatoes will finish cooking in a later step. Wipe pan clean and reserve. While potatoes roast, sear steaks.
Sear the Steaks
Return pan used to sear potatoes 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.
Finish the Potatoes and Steaks
Once sweet potato wedges have roasted 10 minutes, place steaks on other half of baking sheet. Bake until sweet potatoes are tender and steaks reach a minimum internal temperature of 145 degrees, 6-8 minutes. While steaks and sweet potato wedges roast, make sauce.
Make the Sauce
Return pan used to sear steaks to medium heat. Add cream and remaining mustard to pan and cook, stirring occasionally, until thickened, 1-2 minutes. Remove from burner, swirl in butter, and season with a pinch of salt and pepper.
Plate the Dish
Place a serving of sweet potato wedges on a plate and garnish with remaining parsley. Place steak next to wedges and sauce next to steak.