Australian Chef Chef Michael Moore on Facebook offers a delicious and healthy way to face diabetes with his latest book: “Blood Sugar: Inspiring Recipes for Anyone Facing the Challenge of Diabetes and Maintaining Good Health.”
Crusted Beef with Sticky Sweet Potato and Mustard Cream Recipe
- 16 oz. beef tenderloin
- 3 oz. sunflower seeds
- 3 oz. whole almonds
- 3 oz. walnuts
- 2 oz. low-fat butter
Sticky Sweet Potato:
- 1 lb. 9 oz. sweet potatoes
- 1 Tbsp. agave syrup
- 2 Tbsp. light soy sauce
Mustard and horseradish cream:
- 2 Tbsp. horseradish puree or sauce
- 2 Tbsp. whole-grain mustard
- 1 clove of garlic, crushed
- 1 shallot, finely chopped
- 3 oz. light sour cream
- Sea salt and freshly ground black pepper
- Preheat oven to 400 degrees F.
- Peel and cut sweet potato into large chunks. Coat well with agave and soy sauce and place onto a shallow baking sheet. Roast in oven for 35 minutes, turning over halfway through cooking.
- Spray meat with cooking spray and sear evenly in a hot skillet for 2 minutes each side, or until brown. Remove and cool.
- Process seeds and nuts to a course crumb. Add butter and process until just mixed through. Press nut crust onto meat; bake at 350 degrees F for 25 minutes. Rest for 10 minutes before slicing.
- Mix mustard and horseradish ingredients together and season to taste.
- Serve slice beef with sweet potato and mustard and horseradish cream.