Lunch: Steak With Creamy Blue Cheese Sauce and Sweet Potato Fries

Recipe by Anna Watson Carl You'll want to slather this creamy blue cheese sauce on EVERYTHING.

Ingredients

2 small sweet potatoes, peeled, halved, and cut into thin wedges
3 tbsp. extra-virgin olive oil
1 tsp. cayenne pepper
1 tbsp. brown sugar
kosher salt
Freshly ground black pepper
1 c. heavy cream
3 oz. blue cheese, crumbled
1 tsp. smooth Dijon mustard
1 1/2 lb. beef tenderloin (or sirloin), cut into 4 steaks
1/2 c. chopped fresh parsley

Instructions

Preheat oven to 425 degrees F and line two baking sheets with aluminum foil.
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 sheets and season generously with salt and pepper. Roast until golden and crisp around the edges, 20 minutes. Sprinkle with 1/4 cup parsley.
Meanwhile, in a small saucepan, bring cream to a boil over medium-high heat. Reduce heat to low and let simmer until reduced by half, 10 minutes. Stir in blue cheese, Dijon, and remaining 1/4 cup parsley. Remove from heat.
Heat remaining 1 tablespoon olive oil in a heavy-bottomed skillet (or grill pan) over medium-high heat. Season steaks on both sides with salt and pepper. Cook steaks about 5 minutes per side, or until the internal temperature reaches 140 degrees F (for medium). Transfer to a cutting board and let sit 5 minutes.
Slice steak thinly and serve with blue cheese sauce and sweet potato fries. Garnish fries and sweet potatoes with remaining parsley.