Espresso-Bourbon Steak with Mashed Sweet Potatoes

Main Ingredient: Beef Tenderloin
Servings: 4



4 (about 4 ounces each) beef tenderloin steaks, cut 1 inch thick
2 to 4 teaspoons coarsely cracked black pepper
Mashed Sweet Potatoes (recipe follows)
Steamed green beans


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 pepper. Keep warm.
2. Prepare Mashed Sweet Potatoes. Meanwhile press coarsely cracked pepper on both sides of beef steak. Place steaks on grid over medium, ash-covered coals. Grill, uncovered, 13 to 15 minutes for medium rare doneness, turning once.
3. Evenly divide sauce onto 4 plates. Place steak on top of sauce. Serve with Mashed Sweet potatoes and green beans.

Meal Tips

To make the espresso-bourbon sauce, use the following ingredients:

1/4 cup bourbon
1/4 cup maple syrup 
1/4 cup reduced sodium soy sauce
1 tablespoon fresh lemon juice
2 teaspoons instant espresso coffee powder
1/8 teaspoon black pepper


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.

Cook's Tip: Mashed Sweet Potatoes: Place 9 ounces peeled and cubed 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, 2 tablespoons butter, 1/8 teaspoon salt and 1/8 teaspoon black pepper. Beat until mashed and smooth.