Velvet Purple Steak Plate
Why you'll love this dish
This elegant steak dish is built on a bed of creamy purple sweet potato mash and topped with a rich mushroom and shallot sauce. It's a restaurant-quality meal you can make at home!
Benefits
Delicious combo: Tender steak with creamy purple sweet potato mash.
Packed with flavor: Savory rosemary, garlic, and Dijon sauce.
Healthy twist: Purple sweet potatoes are rich in antioxidants.
Quick and easy: Perfect for a weeknight meal or meal prep.
Impressive: A dish that’s both beautiful and satisfying.
Purple sweet potatoes aren’t just a feast for the eyes. They’re a superfood! Packed with anthocyanins (the antioxidants that give them their vibrant hue), they help reduce inflammation and support heart and brain health. They're high in fiber and vitamin A, making them a nutrient-dense choice for fueling your body. Plus, they thrive in diverse climates and require minimal water compared to other starch crops, making them a win for eco-conscious cooking!
Velvet Purple Steak Plate
Servings:
4
40 minutes
30 minutes
10 minutes
Prep Time
Cook Time
Total Time
Ingredients
For the Sweet Potato Mash:
1 large purple sweet potato
½ cup shredded mozzarella cheese
Salt & pepper to taste
For the Steak:
4 top sirloin Angus steaks (or cut of choice)
Salt & pepper for seasoning
1 tbsp olive oil
1 sprig fresh rosemary
1 tbsp beef tallow
For the Sauce:
2 shallots, diced
2 cloves garlic, minced
1 cup sliced baby bella mushrooms
1 tsp dried oregano
1 tsp Dijon mustard
¼ cup half and half (or cream)
Salt & pepper to taste
Instructions
1. Prepare the Sweet Potato Base:
Bake the purple sweet potato in the oven at 400°F (200°C) for 25-30 minutes or until soft.
Mash the baked sweet potato with mozzarella cheese, salt, and pepper. Set aside.
2. Cook the Steak:
Pat steaks dry and season generously with salt and pepper.
Heat olive oil in a hot pan. Add steaks and sear for 2-3 minutes per side.
Lower the heat, add rosemary and beef tallow, and baste the steaks by spooning the melted fat over the meat for 1-2 minutes.
Remove steaks and let rest.
3. Make the Mushroom Sauce:
In the same pan, sauté shallots and garlic until translucent.
Add sliced mushrooms and cook for 3-5 minutes.
Stir in oregano, salt, and pepper.
Add Dijon mustard and half and half, stirring until the sauce thickens slightly.
4. Assemble:
Spread the sweet potato mash as a base on each plate.
Top with steak and spoon the sauce over.
Garnish with fresh rosemary, chives, or pickled red onion for extra flavor and presentation.
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