Italian Steak & Sweet Potatoes



Italian Steak & Sweet Potatoes

1 large filet mignon (6-8 oz), room temperature
3 Tbs. butter
1 cup sliced mushrooms
1/2 small yellow onion, diced
1 cup sweet potatoes (purple, white, and garnet are fun)
2 tsp. dried Italian seasoning
sea salt and pepper
2 Tbs. sweet vermouth
2 Tbs. crumbled blue cheese

 

Melt the butter in a large cast iron skillet over medium heat. Add the mushrooms, onions, and potatoes, as well as a touch of salt and cook until the mushrooms begin to release their juices, the onions begin to caramelize, and the taters begin to soften.


Turn up the heat and form a well in the veggies for the steak.


Season the steak with salt and pepper and add to the well. 

Cook for about 5 minutes on one side. 

Flip and cook another 5 minutes or so – this will create a pretty rare steak, so keep flipping and even cover the skillet for more “done-ness” to your steak.
Remove the steak from the pan and allow to “rest” for about 3-5 minutes, before thinly slicing.


Meanwhile, add the vermouth to the veggies, back to low-medium heat, and deglaze the pan – cooking until the liqueur has evaporated.

 

Serve the sliced steak atop the veggies and sprinkled with blue cheese.

 

 

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