Seared Steak with Horseradish Sauce & Sweet Potato Fries
1 1/2 tsp
vegetable oil, divided
large sweet potatoes, peeled and cut into 1/2-in. (1 cm) wedges
chopped fresh parsley or thyme
each salt and pepper, divided
sirloin grilling medallions (4 oz/125 g each)
Roasted Garlic Seasoning Paste
finely chopped fresh chives
Preheat oven to 450°F (230°C). Line a baking sheet with parchment paper and brush with 1/2 tsp (2 mL) oil.
In a mixing bowl, whisk egg white until frothy. Add sweet potatoes, then sprinkle in thyme or parsley, flour and a pinch of salt and pepper. Mix well to coat. Spread fries in a single layer on the prepared baking sheet. Roast on middle rack of oven 15 to 20 min. until tender and golden, turning once halfway through cooking.
Meanwhile, heat remaining oil in a large ovensafe skillet over medium-high heat. Season steaks on both sides with the remaining salt and pepper and sear each side until browned, 2 min. Transfer skillet to oven and cook for 5 to 6 min. longer or to desired doneness. Transfer steaks to a plate and let rest about 5 min., keeping the juices in the skillet.
Melt butter in the still-hot skillet. Stir in horseradish, garlic paste and 2 tbsp (30 mL) water. Once steaks have rested, stir in the steak juices that have collected on the plate, plus chives and lemon zest. Spoon sauce over steaks and serve with fries.
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