Sirloin Steak w/Cabernet Sauce & Sweet Potatoes

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Steak and sweet potatoes in a rich red wine sauce.

Serves: 4

Preparation time:
Cooking time:


4 sweet potatoes
2 tbs brown sugar
1/8 tsp salt
pinch cinnamon
4 tbs whipped butter
2 pounds sirloin steak
1/2 tsp pepper
1/4 tsp salt
3 tbs butter
1 shallot, minced
2 cloves garlic, minced
1/4 tsp chopped rosemary
1/3 cup red wine
1 tsp cornstarch
1/2 cup beef broth
fresh rosemary sprigs


POTATOES: HEAT OVEN TO 350°. Prick potatoes with fork, bake 1 hour or until tender. In bowl, combine brown sugar, salt and cinnamon, set aside. STEAK: Cut steak into 4 pieces. Combine 1/4 tsp pepper and 1/4 tsp salt, sprinkle over both sides of steaks. In skillet, melt butter, cook steaks until browned. Transfer to roasting pan, bake 12 min. or until done. Transfer to serving platter, cover to keep warm. In same skillet, cook shallot in drippings until golden. Add garlic and rosemary, cook 1 min. Stir in wine. Combine cornstarch with 1/4 cup water, stir broth and cornstarch mixture and remaining pepper into skillet. Cook until sauce thickens. Cut potatoes lengthwise, leaving bottom uncut. Sprinkle each potato with reserved sugar mixture, top each with 1 tbs whipped butter. Serve with steak and sauce. GARNISH WITH FRESH ROSEMARY SPRIGS


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