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Seared Filet Kebabs over Roasted Sweet Potato Puree
Tender, salty-crisp, seared filet mignon. Grilled mushrooms, sliced thin. Silky-smooth, sweet, and herbaceous sweet potatoes. Finished with a sprinkle of sesame seeds and fresh scallion. This is a treat fit for any guest... or just a rocking weeknight meal!
Servings 4
Ingredients
Roast Sweet Potato Puree
- 4 each sweet potatoes
- 1 tbsp olive oil
- 1 pinch salt
- 1 pinch pepper
- 1 1/2 tsp fresh sage, chopped
- 1 cup vegetable stock (chicken stock works fine too)
Marinade
- 1/4 cup tamari (or other soy sauce if gluten isn't an issue)
- 1/4 cup balsamic vinegar
- 1 tbsp sesame oil
- 1 tsp garlic, minced
- 1 tsp ginger, grated
Filet Kebabs
- 1 1/2 lbs filet mignon (about 3 6-8 ounce filets is great)
- 1 lb crimini mushrooms, whole
- 1 pinch pepper
- 1 pinch salt
Finish
- 1 tbsp sesame seeds
- 1 each scallion, sliced thin
Instructions
Marinade
- Combine tamari, balsamic vinegar, sesame oil, minced garlic, and grated ginger in a small bowl. Mix thoroughly.
- Cut filets into roughly 1 inch cubes and sprinkle with salt and pepper.
- Put steak cubes into an airtight container and pour marinade over and toss to mix. Refrigerate and let sit for at least 30 minutes but and hour or 2 is better!
Roasted Sweet Potato Puree
- Preheat oven to 375 degrees.
- Peel sweet potatoes and dice into roughly 1 inch cubes or a little smaller.
- Sprinkle with salt and pepper and olive oil and toss.
- Pour onto sheet pan in a single layer and put in the oven.
- Bake for 20 - 25 minutes until fork tender and if pressed with the back of a fork will squash easily.
- Remove from oven and place in food processor with sage. Start to puree, slowly adding stock until consistency is smooth but not liquidy (about 1 cup but watch how liquidy it gets). Should be able to be plopped on a plate without spreading all over.
- Taste and adjust salt and pepper as necessary.
Filet Kebabs
- Remove marinating steak from refrigerator and put on skewers. Let warm to room temperature (it will take about 30 minutes) while your grill is heating up.
- Start your grill and get it hot (high heat sear coming up).
- Put mushrooms on their own skewers and sprinkle with salt and pepper.
- Place skewers on grill over high/medium high heat. Sear the steak skewers and make sure not to overcook! It will only take about a minute and a half to 2 minutes each side and then they're ready to be pulled off!
- The mushroom skewers are more like 2 - 3 minutes per side, especially as they don't get center of the grill attention like the steaks!
- Remove steak and mushrooms from skewers and onto a plate for finishing!
Finish
- Slice the grilled mushrooms.
- Spread a good plop of the sweet potato puree onto a plate, add sliced mushrooms and then several pieces of the filet kebabs.
- Sprinkle with sesame seeds and sliced scallions and enjoy!
Notes
Okay, admittedly, there's a few moving parts with this recipe... you marinate, you roast, you puree, you grill, you slice, you finish by putting it all together. It actually all works out well timing wise, just read the instructions first and you can work through each piece as above and it will end with the most mouthwatering delicious combination of flavors of these filet kebabs!