Espresso-Bourbon Steaks with Mashed Sweet Potatoes
Juicy Tenderloin Steaks are served with a unique Espresso-Bourbon sauce. To round it out, serve with mashed sweet potatoes and green beans for a delicious Southern-inspired meal.
Cook Time: 45 Minutes
Servings: 4
Ingredients: 11
Ingredients
Espresso-Bourbon Sauce:
Preparation
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Step 1
Combine all sauce ingredients, except pepper, in small saucepan; bring to a boil. Reduce heat and simmer, uncovered 12 to 15 minutes or until sauce is thickened and reduced by about half, stirring occasionally. Stir in 1/8 teaspoon pepper. Keep warm.
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Step 2
Press 2 to 4 teaspoons coarsely cracked pepper on both sides of beef steak. Heat large nonstick skillet over medium heat until hot. Place steaks in skillet; cook 10 to 13 minutes for medium rare (145°F) to medium (160°F) doneness, turning occasionally.
Cooking Tip: To broil, place steaks on rack in broiler pan so surface of beef is 2 to 3 inches from heat. Broil 13 to 16 minutes for medium rare to medium doneness, turning once.
To grill, place steaks on grid over medium, ash-covered coals. Grill, covered, 10 to 14 minutes (over medium heat on preheated gas grill, 11 to 15 minutes) for medium rare (145°F) to medium (160°F) doneness, turning occasionally. -
Step 3
Meanwhile, prepare Mashed Sweet Potatoes. Place sweet potatoes and 1 teaspoon salt in large saucepan. Cover with water; bring to a boil. Cook 4 to 5 minutes or until potatoes are tender. Drain. Combine potatoes, butter, remaining 1/8 teaspoon salt and remaining 1/8 teaspoon black pepper. Beat until mashed and smooth.
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Step 4
Evenly divide sauce onto 4 plates. Place steak on top of sauce. Serve with Mashed Sweet potatoes and green beans.
Nutrition Information
380 Calories
7g SAT FAT
28g PROTEIN
4 mg IRON
4.5 mg ZINC
* Based on a 2,000 calorie diet
** Percent Daily Values are based on a 2,000-calorie diet
Nutrition information per serving: 380 Calories; 108 Calories from fat; 12g Total Fat (7 g Saturated Fat; 0 g Trans Fat; 0.5 g Polyunsaturated Fat; 3.2 g Monounsaturated Fat;) 95 mg Cholesterol; 1100 mg Sodium; 29 g Total Carbohydrate; 2 g Dietary Fiber; 28 g Protein; 4 mg Iron; 1078.5 mg Potassium; 11.1 mg NE Niacin; 0.8 mg Vitamin B6; 3.9 mcg Vitamin B12; 4.5 mg Zinc; 24.5 mcg Selenium; 76.4 mg Choline.
This recipe is an excellent source of Protein, Iron, Potassium, Niacin, Vitamin B6, Vitamin B12, Zinc, and Selenium; and a good source of Choline.
Safe Handling Tips:
- Wash hands with soap and water before cooking and always after touching raw meat.
- Separate raw meat from other foods.
- Wash all cutting boards, utensils, and dishes after touching raw meat.
- Do not reuse marinades used on raw foods.
- Wash all produce prior to use.
- Cook steaks and roasts until temperature reaches 145°F for medium rare, as measured by a meat thermometer, allowing to rest for three minutes.
- Cook Ground Beef to 160°F as measured by a meat thermometer.
- Refrigerate leftovers promptly.
For more information on degree of doneness and other cooking tips.
For more information on safe food handling and beef safety.
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