Ingredients:
· 1 Beef Tenderloin Steak
· 3 cups (about 1 large) sweet potatoes, peeled and diced into small cubes
· 1 cup sweet onion, diced
· 1 cup red bell pepper, diced
· 2-3 Tbsp. oil
· Salt and pepper, to taste
OPTIONAL INGREDIENTS
· Fried egg
· Chives, chopped
Preparation:
1. Season the Tenderloin steak generously with salt and pepper.
2. Heat 2 Tbsp. of oil on HIGH heat in a heavy duty skillet, preferably cast iron.
3. Place steak in skillet; cook 7 to 10 minutes for medium rare 145°F (62.78°C) to medium 160°F (71.11°C) doneness, turning occasionally. Remove steak from the skillet and let rest. Reduce heat to MEDIUM and add an additional Tbsp. of oil, if needed.
4. Add the onion and red pepper to the skillet, sautéing for 1 minute.
5. Add sweet potatoes, mix and spread out in a flat layer. Season the top with salt and pepper. Do not over-stir your hash. Let it cook uninterrupted for 8 minutes or until the bottom starts to brown.
6. Using a spatula, carefully flip sections of the hash over, leaving them in a flat layer once again. Season the remaining side with salt and pepper. Cook for an additional 8 minutes.
7. Cube the steak, mixing it into the hash or if preferred, slice the steak and place it on top of the hash. Cook for another minute.
8. If desired, top with a fried egg and chives. Serve.
"Courtesy of Beef Loving Texans/Texas Beef Council"