Author Notes
A simple, yet elegant main dish perfect for a weeknight dinner or to impress dinner guest for a party. —mtlabor
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Ingredients
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2
6-8 oz. cuts of beef tenderloin
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2
sweet potatoes, peeled and cut medium dice
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spinach, optional
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salt and pepper, to taste
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Espagnole sauce
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olive oil, for rubbing and drizzling
Directions
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Preheat oven to 400 F.
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Rub each steak with about a tablespoon of olive oil. Season your steaks with salt and pepper, on both sides.
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Place the sweet potatoes on a baking sheet. Drizzle with about 1-2 tablespoons of olive oil and season with salt and pepper. Toss well and spread into one even layer. Bake for about 25-30 minutes, or until golden brown, stirring occasionally.
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Heat a large skillet under medium high heat. Add about a tablespoon of olive oil to the pan and heat until shimmering.
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Add steaks and cook until desired doneness (I think a medium rare is perfect, about 6-8 minutes per side, depending on the thickness of your cut). Let rest on a cutting board for about 5 minutes.
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Warm up Espagnole Sauce, if needed.
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To plate, place a good amount of sweet potatoes on the center of the plate. Top with steak and drizzle Espagnole sauce over top. Serve with a side salad of spinach and some fresh bread.
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