Steak and Sweet Potato Frites

Start to finish: 50 minutes
Impresses: 4

Ingredients
2 8-ounce beef filets
2 large sweet potatoes, peeled 
3 tablespoons olive oil
Salt and pepper
4 tablespoons avocado oil (or other high-heat oil)
1 tablespoon apple cider vinegar
1 teaspoon maple syrup
4 cups fresh arugula
2 tablespoons butter, melted
¼ cup fresh parsley, chopped
¼ cup freshly grated Parmesan cheese
No-fail hollandaise sauce

Method
Set beef filets on counter to start coming to room temperature. Heat oven to 425 F. Line a large baking sheet with parchment paper. Cut sweet potatoes lengthwise into 4 sections. Stack 2 sections on top of one another and cut into strips to make frites. Place on prepared baking sheet and toss with 1 tablespoon olive oil. Bake 30–35 minutes, flipping halfway through, or until frites are cooked through and golden.

While frites bake, make the steak. Heat a cast-iron pan over medium-high heat for at least 5 minutes, or until very hot. Generously season steaks all over with salt and pepper. Once hot, add avocado oil and sear steaks on each side and edges, about 1–2 minutes each. Place pan in oven and bake until the internal temperature reaches 145 F for a medium-cooked steak. If you don’t have an oven-proof pan, transfer steaks to a foil-lined baking sheet. Once steaks are done, leave on baking sheet or in the pan to rest.

In a large bowl, whisk together remaining 2 tablespoons olive oil, apple cider vinegar and maple syrup to combine. Toss in arugula to coat. When sweet potato frites are finished cooking, immediately toss with melted butter, parsley, Parmesan cheese and a sprinkle of salt. 

When ready to serve, slice rested steak into strips against the grain. In a dish, add sweet potato frites, arugula, slices of steak and drizzle with hollandaise. Serve immediately.