This recipe turned out super well because the flavors really complemented each other. We made the sauce on a separate day, which really helped in getting the dish together in a little over one period, especially since there bad both the beef and then the sweet potatoes to focus on. We started with seasoning the beef first, and we used rib steak instead of the tenderloin because it wasn’t available at the store. As long as the steak isn’t over cooked, it works just fine. However, we probably should have been left the seasoning and prepping of the beef until later, since the sweet potatoes ended up not having the longest time to bake. With a few more minutes, it would have come out at optimal softness. Regardless, the sweet potato contrasted with the texture of the beef and the spinach very well, and all those components came together perfectly in the final dish.


  
  
 

Beef Tenderloin with Espagnole Sauce from tablespoon.com

INGREDIENTS:

  • 2 6-8 oz. cuts of beef tenderloin
  • 2 sweet potatoes peeled and medium dice
  • Spinach, optional
  • Espagnole Sauce, optional
  • Salt and pepper, to taste
  • Olive oil, for rubbing and drizzling

DIRECTIONS:

  1. Preheat oven to 400 F.
  2. Rub each steak with about a tablespoon of olive oil. Season your steaks with salt and pepper, on both sides.
  3. Place the sweet potatoes on a baking sheet. Drizzle with about 1-2 tablespoons of olive oil and season with salt and pepper. Toss well and spread into one even layer. Bake for about 25-30 minutes, or until golden brown, stirring occasionally.
  4. Heat a large skillet under medium high heat. Add about a tablespoon of olive oil to the pan and heat until shimmering.
  5. Add steaks and cook until desired doneness (I think a medium rare is perfect, about 6-8 minutes per side, depending on the thickness of your cut). Let rest on a cutting board for about 5 minutes.
  6. Warm up Espagnole Sauce, if needed.
  7. To plate, place a good amount of sweet potatoes on the center of the plate. Top with steak and drizzle Espagnole sauce over top. Serve with a side salad of spinach and some fresh bread.