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Ingredients
Rib Eye Steaks with Mashed Sweet Potatoes and Broccoli
- Ingredients
- 800 grams Sweet potato
- 40 grams butter
- 250 milliliters milk
- salt
- cayenne pepper
- Nutmeg (ground)
- 4 Ribeye Steaks (each about 200- 250 grams)
- 2 Tbsps vegetable oil
- freshly ground peppers
- 500 grams Broccoli
- 1 Red chili pepper
- 1 pomegranate
- 4 Tbsps Natural yogurt
- coarse Sea salt
Scrub sweet potatoes and steam for about 30 minutes or until tender.
Peel potatoes, squeeze through a ricer and let evaporate slightly. Add butter flakes and milk, mix with a wooden spoon until creamy. Season with salt, cayenne pepper and nutmeg.
Heat oil in a pan and sear steaks for about 3-5 minutes per side, depending on desired doneness. Season with salt and pepper and wrap in aluminum foil. Place into preheated oven at 100°C (approximately 200°F) for about 8-10 minutes.
Rinse broccoli and divide individual stalks, steam for about 5 minutes. Rinse and halve chile pepper, remove seeds and ribs and cut into thin slices. Halve pomegranate and remove seeds. Spread potato puree on plates and sprinkle with pomegranate seeds. Drizzle with yogurt. Set steaks and broccoli next to potatoes and sprinkle with chile pepper and coarse sea salt. Serve.