Pounded Filet Mignon with Grilled Sweet Potatoes and Grilled Broccolini

This was a really delicious and fast meal. The pounded filet mignon turned out soooo tender and delicious. We went a little overboard and made two different sauces to try with the meat. The overall consensus was that the horseradish sauce went amazing well with the meat. The other sauce was delicious as well, but when compared next to the horseradish, the horseradish won. We wanted to be super fancy, so we added some grilled shrimp on skewers as well. The shrimp were just covered in melted butter, garlic, and salt.
Here are the original recipes:
Horseradish Cream Sauce: http://www.foodnetwork.com/recipes/alton-brown/horseradish-cream-sauce-recipe.html
Shallot Red Wine Sauce: http://www.foodnetwork.com/recipes/grilled-flank-steak-with-shallot-and-red-wine-sauce-recipe.html
Sweet Potatoes with Lime and Cilantro: http://www.foodnetwork.com/recipes/bobby-flay/grilled-sweet-potatoes-with-lime-and-cilantro-recipe.html

Plated!

Sauces

Sweet Potato/Yam assortment

Ingredients:

Steak:
2 lbs Filet Mignon - pounded until about 1/2" thick
Butter
Salt
Pepper

Horseradish Cream Sauce:
1 cup sour cream
1/4 cup cream horseradish
1 teaspoon white wine vinegar
1/2 teaspoon salt

Shallot with Red Wine Sauce:
4 shallots, sliced in thin rings
4 tablespoons olive oil
1 cup red wine
1 cup beef broth
1 tablespoon cold butter, in small chunks

Sweet Potatoes:
3 sweet potatoes, peeled
Salt
Zest form 2 small limes
Pinch of cayenne pepper
1/4 cup canola oil
Freshly ground pepper
1/4 cup finely chopped fresh cilantro

Directions:

Steak:
1. Preheat grill.
2. Pound steaks until 1/2" thick. Pour melted butter and add salt and pepper on top.
3. Grill steaks until desired done-ness

Horseradish Cream Sauce:
1. Mix all ingredients together. Refrigerate for at least an hour to allow flavors to blend.

Shallot with Red Wine Sauce
1. Saute shallots in olive oil until soft
2. Add wine and beef broth and simmer until reduced.
3. Add cold butter into sauce and swirl.

Sweet Potatoes:
1. Slice the potatoes into circles and steam for 10-12 minutes until fork-tender
2. Mix 1 tablespoon salt, oil, salt, pepper and the lime zest and cayenne in a small bowl.
3. Brush the potato circles with the oil mixture. We made bowls out of tin foil and grilled in those.
4. Grill until golden brown on all sides and just cooked through.

What we liked:

The meat and sides were DELICIOUS. 

What we didn't like:

Nothing, it was great. 

What Kaspian thought about it:

He was busy playing in the sandpile with his cousin to care about food. Astrid however, LOVED the sweet potato wedges (we saved some for her without any sauce)

Next time:

No Changes.