Tenderloin Steaks with Mustard Tarragon Sauce and Roasted Sweet Potatoes

I don’t usually make steak for a casual weeknight dinner, but I didn’t have time to cook them up on sunday, and they just needed to be used! This was the first time I have ever made steak tenderloin–so I did a little research to see what they’re traditionally served with, and a mustard sauce was the most popular thing, so I went with that. I know that’s pretty “safe” but this time safe paid off because I couldn’t think of anything more PERFECT to serve the tenderloin steaks with. The sauce was absolutely divine and took just a small handful of ingredients and a couple of minutes to whip up!

As far as a side dish, I wanted to serve the steak with potatoes–{another classic pairing} but because it’s fall, I thought I would change it up a little bit and make sweet potatoes. I have never made sweet potatoes before either, so I wasn’t exactly sure what to do with them. Then a GENIUS thought came to my mind! What if I could roast sweet potatoes in the oven English style, like I could regular potatoes? It’s been done in some form or another with honey glazes and spices and chopping them up into small pieces and roasting them in a little bit of olive oil… but not big chunks deep fried in the oven in canola oil. So I decided to fuse an American ingredient with an English cooking technique–and it turned out SO amazingly delicious I was floored it hadn’t been done before, or at least, isn’t more popular! They were SO yummy–sweet and soft in the middle, crispy and salty on the outside, that they were just fall comfort food at its best. I haven’t had a whole lot of sweet potatoes (growing up in England where I don’t think I even ever saw one!) But i’m pretty sure this is the way they were meant to be eaten! So, please try this recipe and tell me what you think! I would love to know.

Ingredients:
{for the Roasted Sweet Potatoes}
4 large sweet potatoes
Canola Oil
Rock Salt
{for the steak & sauce: originally from BBQ about}
4 beef tenderloin fillets
3 tablespoons Dijon mustard
3 tablespoons white vinegar
1 1/2 tablespoons olive oil
1 tablespoon pineapple juice
1 tablespoon dried tarragon
1/4 teaspoon black pepper

Directions:
Preheat the oven to 475degF. Peel the sweet potatoes

Cut into large chunks:  (cut the ends off first, slice in half vertically, and then one or two times horizontally). Put in a saucepan and fill with just enough water to cover them
Salt the water and bring the potatoes to a boil over high heat. Parboil for 6-7 minutes until slightly more tender, but still firm. Meanwhile, pour cooking oil in a roasting pan a couple of inches deep, then place in the oven to heat up while the potatoes are boiling.

When the potatoes are parboiled, drain them in a colander. Then {here’s the secret to making them extra crisp] thrash them around a bit so they get a little rough around the edges

Carefully remove the hot oil from the oven, and place the potatoes in, one by one, using some metal tongs. The oil should sizzle a little bit.

Roast at 425degF for 30 minutes, then carefully remove from the oven and using two forks, turn them over. P.S. The sweet potatoes were a little softer and more prone to falling apart than russets, so you have to be a tad more delicate…

Roast on the other side for 30 minutes longer. Place a paper towel at the bottom of a pot with a lid, place the potatoes in there, and season with rock salt. Keep the lid on to keep warm.

For the sauce: mix together the mustard, vinegar, olive oil, pineapple juice, tarragon and pepper. Simmer in a saucepan until evenly heated. Do a taste test: if it needs to be sweeter, add more pineapple juice. If it needs to be saltier, add some more salt. Keep warm. Preheat a grill pan on medium-high. Season the steaks generously with rock salt and pepper. Place on the grill and cook about 4 minutes on each side (for medium-rare) or until desired doneness. Remove from the grill pan, make a tin foil tent over them, and let rest for 5 minutes. Serve with about 2 Tbsp of the mustard tarragon sauce on each, with a side of roasted sweet potatoes.



Do you think I got enough shots of those amazing sweet potatoes??! They’re even better than they look I promise.

Usually I have my meals completely planned out, but today I stood in the kitchen with a handful of sweet potatoes and a couple of steaks wondering what in the world I was going to do with them… so I can’t believe dinner worked out this perfectly! The potatoes were so effortless, and the steak and sauce took 8 minutes flat–so it was quick and simple enough to pass for a weeknight meal, yet gourmet enough for a special occasion or a fall sunday dinner!

Honestly, it doesn’t matter why or when you make this, you just have to! Hope you’re all enjoying this beautiful fall season so far!

<3 Sarah