Espresso-Bourbon Steaks With Mashed Sweet Potatoes

A favorite recipe from National Cattlemen's Beef Association - The Beef Checkoff. We don't have steaks often, but this sounds so good that I might have to run out to the market for some tenderloins. I may also make this dish for my Christmas Eve dinner. This should "wow" my family and be a nice break from my traditional meal.

• Ready In: 1 hr 5 mins
• Serves: 4

Ingredients

• 4  beef tenderloin steaks (about 1 inch thick - 4 oz. each)
• 2 -4  teaspoons black pepper, coarsely ground

• Espresso-Bourbon sauce

• 1⁄4 cup Bourbon
• 1⁄4 cup maple syrup (or more to taste)
• 1⁄4 cup soy sauce
• 1  tablespoon fresh lemon juice
• 2  teaspoons instant espresso coffee powder
• 1⁄8 teaspoon black pepper

• Mashed Sweet Potatoes

• 9  ounces sweet potatoes (peeled and cubed)
• 1  teaspoon salt
• 2  tablespoons butter
• 1⁄8 teaspoon salt
• 1⁄8 teaspoon black pepper

Directions

1. Combine all sauce ingredients, except pepper, in a small saucepan; bring to a boil. Reduce heat and simmer, uncovered 12-15 minutes or until sauce is thickened and reduced by about half, stirring occasionally. Stir in pepper. Keep warm.
2. Prepare mashed potatoes by boiling potatoes in water with 1 teaspoons salt. Cover with water; bring to a boil. Cook 4-5 minutes or until potatoes are tender. Drain. Combine potatoes, 2 tablespoons butter, salt and pepper. Beat until mashed and smooth.
3. Meanwhile, press coarsely cracked pepper on both sides of steaks. Place steaks on grill over medium coals. Grill, uncovered, 13-15 minutes for medium rare doneness, turning once.
4. Evenly divide sauce onto 4 plates. Place steak on top of sauce. Serve with Mashed Sweet Potatoes and green beans (if desired).