Season 2; Episode 17
Categories: Beef, Main dish, Salads, Side Dish
|2||4 ounce||beef tenderloin steaks|
|2||teaspoons||The Edge||or tri-mix|
|1||medium||potato||mashed, your favorite|
|1||medium||sweet potato||mashed (see notes|
|2||Cups||baby spinach leaves|
|1||large||egg, hard-boiled||peeled and sliced|
|2||slices||bacon||cooked and crumbled|
|1||teaspoon||mustard||spicy brown or dijon|
|1||pinch||The Edge||or tri-mix|
Flatten each of the steaks to about 1" thickness. Season each side with The Edge. Place onto a grill, preheated to medium-high. Sear for a few minutes, then give each piece a 45° turn to make diagonal grill marks. After a few more minutes, flip each piece over to cook the other sides the same way.
Preheat your oven to 400°. Place the seared meat onto a baking sheet and place into the oven to cook to 120°.
While the meat is cooking, prepare the 2 kinds of mashed potatoes. Place a couple of spoonfuls of each type, side by side, into a large pastry bag, fitted with a large star tip.
When the meat has reached 120°, remove from the oven. Onto the top of each portion, pipe a "frosting" of mixed mashed white and sweet potatoes. Place the baking sheet with the meat, back into the oven to brown the potatoes.
When lightly browned, remove the CupSteaks from the oven. Set aside to rest.
Place the steamed vegetables down the center of a plate. Place one piece of steak on either side of the veggies. Top each CupSteak with a small piece of roasted red pepper. This is the "cherry topping" for the CupSteak!
NOTES : To make the mashed sweet potato, peel a medium sweet potato and cut into thirds. Drop into a pot of boiling, lightly salted water and cook for about 10 minutes, or until the potatoes are tender.
Drain the potato pieces and return to the pan. Mash the potato.
Add 1 Tablespoon butter, a pinch of sugar and a pinch of The Edge. Mash to mix. Taste and adjust seasoning.
Spinach Salad Procedure
Toss the washed and dried spinach in a bowl with the sliced egg, cucumber, mushrooms, bacon, red onion and tomatoes.
Mix the honey and mustard in a separate small bowl, season with a bit of The Edge and drizzle it over the salad. Toss to coat and serve.