Perfect Pan-Seared Beef Steak in a Rich Natural Sauce with Sweet Potato Mash

Peel the sweet potato and cut it into small cubes. Cook it in a pot in boiling, salted water for about 15 minutes, until completely soft.

Take the beef steaks out of the refrigerator 30 minutes before cooking so they reach room temperature. Before cooking, pat them thoroughly dry with a paper towel and season with salt and pepper on all sides.

In a very hot pan, in half of the olive oil, sear the steaks for 2 to 3 minutes on each side (for medium doneness). Then remove them from the pan and wrap in aluminum foil to let the meat rest.

Add the finely chopped onion and crushed garlic to the same pan and sauté briefly (about 1 minute). Then pour in the beef stock and use a wooden spoon to scrape up all the browned bits from the bottom of the pan. Cook the sauce for 3 to 5 minutes over medium heat, until it thickens into a rich natural sauce.

Drain the cooked sweet potato well, add a teaspoon of olive oil, a pinch of salt and ground nutmeg, and mash it with a potato masher into a smooth purée.

Slice the steaks, pour the warm natural sauce over them, and serve alongside the velvety sweet potato mash.