Ingredients

• This classy meal looks as gorgeous as it tastes. Thinly sliced sweet potato, shallot, and kale are baked with Parmesan and heavy cream for a gratin to accompany simply seared steak. A luscious rosemary pan sauce is drizzled over the meat for a restaurant-quality dinner that doesn’t require leaving the house.
• 2 sweet potatoes
• 1/8 ounce rosemary
• 4 ounces dinosaur kale
• 2 cloves garlic
• 1 shallot
• 1 ounce grated Parmesan cheese
• 8 ounces heavy cream
• 2 steaks
• 8 ounces chicken stock
• 1 packet unsalted butter
• 1 8" aluminum tin
• 1/4 teaspoon ground cinnamon
• 1/8 teaspoon ground nutmeg
• 1/4 teaspoon ground ginger

Directions

• 1. Preheat oven to 425°F. Reshape aluminum tin, if bent. Rinse sweet potatoes, pierce all over with a fork, and place on a heatproof plate. Microwave until beginning to soften, about 4 minutes. Flip and continue microwaving until almost tender when pierced with a knife tip, 2-3 minutes more. Set aside to cool slightly, 5 minutes, then cut crosswise into ¼-inch slices and place in a large bowl.
• 2. While sweet potatoes cook, strip rosemary leaves, discarding stems. Rinse kale, stack leaves, and thinly slice, discarding long stems. Mince garlic. Peel shallot and finely chop. Once sweet potatoes are sliced, add spice mix and half of Parmesan to bowl and toss to combine.
• 3. Heat ½ tablespoon olive oil in a medium pan over medium-high heat. When oil is shimmering, add kale, half of garlic, and half of shallot. Cook, stirring, to wilt kale, 2-3 minutes. Transfer to bowl with potatoes, along with ⅓ cup cream, ¼ teaspoon salt, and pepper. Toss to combine; transfer to tin, spreading evenly. Top with remaining Parmesan. Place tin on a baking sheet. Bake until potatoes are tender, 15 minutes.
• 4. While gratin bakes, pat steaks dry with paper towel and season all over with ½ teaspoon salt and pepper as desired. Wipe pan from kale clean, then place over medium heat with 1 tablespoon olive oil. When oil is shimmering, add steaks and sear until browned and medium rare, 5-7 minutes per side. Transfer to a plate, leaving behind any juices in pan for the next step, and set aside to rest for about 5 minutes.
• 5. While steaks rest, return pan from steaks to medium heat with remaining garlic and remaining shallot. Cook until fragrant, 1 minute. Add rosemary and ½ container chicken stock (save remainder for another recipe) and increase heat to medium high. Simmer until reduced by half, about 3 minutes. Remove pan from heat, then add butter and gently stir to melt. Taste and add salt and pepper. Cover to keep warm.
• 6. Divide sweet potato gratin between serving plates. Once steaks have rested, find the direction of the grain (muscle fibers) and slice across it, rather than parallel, into ¼-inch slices—this ensures tenderness. Add steak to plates with gratin. Spoon rosemary jus over everything, and dig in!

Nutrition

Photos