The ingredients
- 1 kg sweet potatoes, peeled
- 500g Hanging tender , trimmed of fat and tendons
- 3 tbsp extra virgin olive oil
- 1 tsp smoked paprika
- 1 tsp ground cumin
- ½ tsp salt
- ¼ tsp ground pepper
- ¼ cup low-fat natural yogurt
- 1 tbsp finely crumbled blue cheese
- 1 tbsp chopped fresh chives, plus more for garnish
- 1 tbsp Montreal steak seasoning
Preparing steak seasoning
Montreal Steak Seasoning (for approximately 36 servings, store in an airtight container, for one serving replace the tablespoons with a pinch)
- 2 tablespoons paprika
- 2 tablespoons black peppercorns (ground)
- 2 tablespoons salt
- 2 tablespoons garlic powder
- 1 tablespoon onion powder
- 1 tablespoon ground coriander
- 1 tablespoon dill
- 1 tablespoon chili flakes
In a small bowl, mix all ingredients together.
The preparation
Preheat oven to 230°C (450°F). Cut sweet potatoes into fries (approx. 1 cm in diameter). Place in a large bowl with 2 tablespoons of oil and toss with paprika, cumin, salt, and pepper. Spread the fries on a baking sheet lined with parchment paper. Bake until browned and crispy (approx. 25-30 minutes).
Meanwhile, mix the yogurt, blue cheese and chopped chives in a small bowl.
When the fries are done, heat 1 tablespoon of oil in a large cast-iron skillet. Sprinkle the hanging tender with Montreal steak seasoning and cook on both sides for 2 to 4 minutes per side (medium rare). Then let it rest for 5 minutes on a clean cutting board.
Cut crosswise into pieces about 1 cm thick and serve with the sweet potato fries and sauce, garnishing with the remaining chives.