- Sweet Potato
- Small slice of Ginger
- Salt & Pepper
- 1 tbsp Butter
- 1/3 Milk or Half & Half
Peel & cut Sweet Potato into small chunks. Place in cold water with Salt and bring to a boil. Cook until a knife is easily inserted into the Sweet Potato pieces. Strain Sweet Potato once cooked and blend with the remaining ingredients until smooth.
For cooking the tastiest Steak, keep it at room temperature for about 20 minutes before cooking. Season generously with coarse Salt & freshly ground Black Pepper.
- Steak (room temperature)
- 1/2 - 1 tbsp Cold Butter
- Olive Oil
- Salt & Peoper
- Few springs of Fresh or ground Rosemary & Thyme
- 2 cloves crushed Garlic
On a very hot pan add Olive oil, sear the Steak without touching for about 2 minutes. Add The remaining ingredients to the pan, flip the steak to the other side, and cook for another couple of minutes. If you have a thicker cut of steak, you will need to sear it on all sides to render the fat, and finish the cooking process in the oven by baking it at 380 for a couple more minutes.
Remove steak from the pan and allow to rest while sautéing the vegetables.
Add the vegetables to the same pan as the steak and cook for a min.
Serve Steak on a bed of Sweet Potato Purée and Sautéed Vegetables.
From my kitchen to yours