Fight Diabetes with Steak and Sweet Potatoes

Chef Michael Moore

Chef Michael Moore

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

 Yield: 6 Servings

Crusted Beef: 

  • 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
Crusted Beef with Sticky Sweet Potato and Mustard Cream

Healthy can be delicious!

Directions:

  1. Preheat oven to 400 degrees F.
  2. 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.
  3. Spray meat with cooking spray and sear evenly in a hot skillet for 2 minutes each side, or until brown. Remove and cool.
  4. 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.
  5. Mix mustard and horseradish ingredients together and season to taste.
  6. Serve slice beef with sweet potato and mustard and horseradish cream.
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