Steak With Creamy Blue Cheese Sauce And Sweet Potato Fries

• 2 Sweet Potatoes peeled, cut into fries
• 3 tablespoons Olive Oil
• 1 teaspoon Cayenne Pepper
• 1 tablespoon Brown Sugar
• 1/2 teaspoon Salt
• 1/4 teaspoon Pepper
• 1/2 cup Parsley chopped
• 1 cup Heavy Cream
• 3 ounces Blue Cheese crumbled
• 1 teaspoon Dijon Mustard
• 4 Beef Tenderloin or Sirloin 1/3 pound each

1. 1. Preheat oven to 425u0b0 and line two baking sheets with aluminum foil.
2. 2. In 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.
3. 3. Make 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.
4. 4. In 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 140u0b0 (for medium). Transfer to a cutting board and let sit 5 minutes.
5. 5. Slice steak thinly and serve with blue cheese sauce and sweet potato fries. Garnish steak and sweet potatoes with remaining parsley.

sweet potatoes, olive oil, cayenne pepper, brown sugar, salt, pepper, parsley chopped, heavy cream, dijon mustard, tenderloin

Taken from www.epicurious.com/recipes/member/views/steak-with-creamy-blue-cheese-sauce-and-sweet-potato-fries-5ab7d2b5aaf32f62abd7d324 (may not work)