An opinionated blog beginning with advice on how to create the ultimate French sauces
Don't sweeten your yams: make them spicy for a more appealing flavor
As an American, I have grown fond of yams being served with holiday meals here in the U.S. However, I am not so crazy about our common practice of topping the yams with marshmallows. I figure that yams are already naturally sweet, so why top them with candy?
I suggest that instead of marshmallows, yams should be topped with a peppercorn crusted rib-eye steak. The peppercorns provide a little fruity spice that pleasantly contrasts the sweetness of the yams. Besides the benefit of nice flavors, you can serve your entrée right on the same plate as your starch which leaves more room at the table. (Of course you can serve the yams alone as a side if you wish!).
Note: Please make sure to get your yams started first before you cook your steaks because the yams will take longer in the oven.
Below I am posting the steps involved in making both the yams and steaks.
1) Toss the peeled and thickly sliced yams with the salt and olive oil.
2) Place them on a sheet pan lined with parchment paper and cook them for forty minutes at 400 degrees.
3) Flip the yams over and rotate them so that the yams on the edges are moved toward the middle and vice versa, boost the temperature to 475 degrees, and place them back in the oven.
4) Cook them until they have a dark brown crust on top.
5) Leave them on the sheet pan and top them with the diced green onions and chopped parsley.
Yams taken from the oven and topped with onions and herbs.
Steak au Poivre
1) Chop the peppercorns and spread them evenly on one side of each steak.
2) Carefully place the rib-eyes (pepper-side down) and the mushroom caps in a heated pan with olive oil.
3) Sear the meat and mushroom caps on both sides and finish them in the oven. (Place the caps on top of the steaks so the caps don't burn).
4) Remove the meat and mushroom caps from the oven and set them aside while you finish the sauce with red wine and demi glace.
Rib eyes and mushrooms going in the oven.
Plating the Yams and Steaks
1) Stack the yam slices in the center of the plate.
2) Lean the steak on top of the yams.
3) Place the mushroom caps on top of the steak and ladle the sauce on top and around of everything.
Side of Yams.
Steak au Poivre over Yams.
Brent Littlefield has worked as a chef de cuisine, pastry chef, saucier, and sous chef, for more than 25 years in San Francisco, San Diego, and Las Vegas.