Name: Steak With Creamy Blue Cheese Sauce and Sweet Potato Fries
Prep time: 20 min
Total time: 45 min
Yield: 4
Ingredients: 2 small sweet potatoes, peeled, halved, and cut into thin wedges; 3 tbsp. extra-virgin olive oil, divided; 1 tsp. cayenne pepper; 1 tbsp. brown sugar; kosher salt; Freshly ground black pepper; 1/2 c. freshly chopped parsley, divided; 1 c. heavy cream; 3 oz. blue cheese, crumbled; 1 tsp. smooth Dijon mustard; 1 1/2 lb. beef tenderloin (or sirloin), cut into 4 steaks

Step 1Preheat oven to 425° and line two baking sheets with aluminum foil.

Step 2In a gallon-size resealable plastic bag, shake sweet potatoes, 2 tablespoons olive oil, cayenne, and brown sugar until all potatoes are coated. Spread sweet potatoes on baking sheet and season generously with salt and pepper. Roast until golden and crisp around the edges, 20 minutes, then sprinkle with 1/4 cup parsley.

Step 3Make sauce: In a small saucepan over medium-high heat, bring cream to a boil. Reduce heat and let simmer until reduced by half, 10 minutes. Stir in blue cheese, Dijon, and remaining 1/4 cup parsley, then remove from heat.

Step 4In a heavy-bottomed skillet (or grill pan) over medium-high heat, heat remaining 1 tablespoon olive oil. Season steaks on both sides with salt and pepper and cook about 5 minutes per side, or until the internal temperature reaches 140° (for medium). Transfer to a cutting board and let sit 5 minutes.

Step 5Slice steak thinly and serve with blue cheese sauce and sweet potato fries. Garnish steak and sweet potatoes with remaining parsley.