Espresso-Bourbon Steak with Mashed Sweet Potatoes

Main Ingredient: Black Canyon® Angus beef Tenderloin Steaks
Servings: 4

Recipe

Ingredients

4 4 Black Canyon® Angus beef Tenderloin Steaks, cut 1 inch thick (about 4 ounces each)
2-1/8 to 4-1/8 2-1/8 to 4-1/8 teaspoons coarsely cracked black pepper, divided
9 9 ounces peeled and cubed sweet potatoes
2 2 tablespoons butter
Steamed green beans (optional)
1/4 1/4 cup bourbon
1/4 1/4 cup maple syrup
1/4 1/4 cup reduced sodium soy sauce
1 1 tablespoon fresh lemon juice
2 2 teaspoons instant espresso coffee powder
1/8 1/8 teaspoon black pepper

Instructions

  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.
  1. Press 2 to 4 teaspoons coarsely cracked pepper on both sides of steaks. 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.
  1. 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.
  1. Evenly divide sauce onto 4 plates. Place steak on top of sauce. Serve with Mashed Sweet potatoes and green beans.

Cook's 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.

Nutritional Information

Nutrition information per serving: 380 Calories; 12 g 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 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.