Steaks with Sweet Potato Puree
- 4 Strip Steak (beef)
- 200 milliliters Whipped cream
- 200 milliliters Beef broth
- 50 grams Cheddar cheese (grated)
- freshly ground peppers
- 1 tablespoon green peppercorns
- 1 shallot (chopped)
- 1 garlic (chopped)
- 1 tablespoon vegetable oil
- 400 grams Broccoli
- 800 grams Sweet potato
- 2 tablespoons butter
- 150 milliliters hot milk
- Nutmeg (ground)
- 2 tablespoons parsley (chopped)
Boil sweet potatoes in salted water for about 30 minutes.
For the sauce, sauté garlic, shallot and peppercorns in hot oil until soft. Deglaze with broth, add cream and simmer until reduced to about half. Puree briefly, then stir in grated cheddar cheese and season with salt to taste.
Peel sweet potatoes and press through a potato ricer. Stir in hot milk and butter with a wooden spoon until smooth, thick and creamy, adding more milk if needed. Season with salt and nutmeg and stir in parsley.
Blanch broccoli florets in salted water for about 5 minutes.
Season steaks with salt and pepper and broil on a grill to desired degree of doneness, 4-8 minutes.
Serve the steaks with the broccoli, sweet potato puree and peppercorn sauce.