French makes everything sound so fancy and expensive. Case in point, moutarde, the French word for that condiment of hot dogs and pretzels: mustard. Not that we're putting mustard down! It is the inspiration for 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.
Stem and mince parsley.
Pat steaks dry, and season both sides with ¼ tsp. salt and a pinch of pepper.
Cook the Sweet Potato Wedges
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 and toss wedges with garlic, ½ tsp. salt, and a pinch of pepper.
Transfer wedges to one half of prepared baking sheet. Spread into a single layer and roast in hot oven, 10 minutes.
Remove from oven. Sweet potato wedges will finish cooking in a later step.
Wipe pan clean and reserve.
While wedges roast, sear steaks.
Sear the Steaks
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.
Finish the Sweet Potato Wedges and Steaks
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.
Make the 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!