Espresso-Bourbon Steaks with Mashed Sweet Potatoes

Recipe courtesy of The Beef Checkoff.

Recipe Ingredients:

Espresso-Bourbon Sauce:
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
Ground black pepper to taste

4 beef tenderloin steaks or petite steaks, cut 1-inch thick (about 4 ounces each)
2 to 4 teaspoons coarsely cracked black pepper

Mashed Sweet Potatoes:
9 ounces peeled and cubed sweet potatoes
1 teaspoon salt
2 tablespoons butter
1/8 teaspoon salt
1/8 teaspoon ground black pepper

Steamed green beans for accompaniment

Cooking Directions:

1. For Espresso-Bourbon Sauce: 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. Press coarsely cracked pepper on both sides of beef steak.
3. Heat large nonstick skillet over medium heat until hot.
4. Place steaks in skillet; cook 10 to 13 minutes for medium rare (145°F | 62.7°C) to medium (160°F | 71.1°C) doneness, turning occasionally.
5. Meanwhile, prepare Mashed Sweet Potatoes: Place peeled and cubed sweet potatoes and 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, salt and pepper. Beat until mashed and smooth.
6. Evenly divide sauce onto 4 plates. Place steak on top of sauce. Serve with Mashed Sweet Potatoes and green beans.

Makes 4 servings.

Recipe and photograph courtesy of The Beef Checkoff.