Post #101 ~ Roasted Yams with Herb Tenderloin and Crimini Mushrooms

This was a quick meal that went from ingredients to table in 30 minutes.  And half of that time was spent on my computer, so it's "walk-away" friendly!

Here's what you'll need:

~ 1 yam
~ Sesame oil
~ Honey
~ Cinnamon
~ Course ground salt
~ Butter
~ EVOO
~ 1 tenderloin steak
~ Fresh herbs of choice (I had oregano and savory on hand)
~ Crimini mushrooms

First, preheat the toaster oven (bake: 375) and wash and pierce the yam.  Then microwave it for one minute (my microwave is a 700 watt one, so time might vary).  Warming it makes it easier to slice.  When it's done, slice it into half-inch rounds.  Put them in a ziplock baggie with a dash of sesame oil, a bit of honey, some cinnamon, and some honey.

: : PAUSE : :

This was total improv work.  In our household, when we make sweet potatoes / yams for turkey dinners, we make a stringy, caramelly sauce to go with them.  It consists of butter, brown sugar, maple syrup, vanilla, and quite possibly more butter.  It's absolutely heavenly.  However, I have the tendency to have very little control when I'm around a pot of the stuff, resorting to eating it not only on my potatoes, but also on turkey, stuffing, spoons, and even, in one desperate moment, off of my own fingers.  So I have yet to prepare it in my own home, for fear I would go into sugar shock and die.

And then what would we do?

So I totally improvised, figuring that roasting made things sweet, and honey made them sweeter.  And cinnamon... well, cinnamon's just plain great.

: : UNPAUSE : :

So into your baggie goes the ingredients and the slices.  Shake them around really well, then lay them on a pan and bake them for 30 minutes, turning halfway through.  Spend the first fifteen minutes doing anything you like, but be on hand for the next 15, because that's when you'll cook your steak.

I decided to keep this really simple, so I did the steak and mushrooms in one pan on the stove top.  Into a pan I put a tab of butter, the herbs, and a dash of EVOO.  I quartered the criminis and tossed them in.  When everything was good and simmering, I put the steak right in in the middle.  I turned it a few times and cooked it for the remaining time until the potatoes were ready.  You may need to toss it back on for a few minutes, or it might be done enough for you at this point.

I enjoyed this meal with a glass of merlot from Red Rock.  This merlot is round, bright and fruit forward, tasting of ripe bing cherries.  It was the perfect companion for this meal - bold enough to stand up to the earthy flavors of the herbed steak and mushrooms, yet soft enough not to fight the sweet, roasted yams.

All in all, a good meal!

Yours in the love of good food and wine,
AL



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The blogger is not an experienced chef. She takes no responsibility for the quality of the meals prepared while following her advice. Use your own judgment regarding cooking times and proper food handling.