April 8th, 2012
Preheat oven to 425°F. In the small bowl of a food processor, pulse mushrooms and salt until powdery. A mortar and pestle could also be used to crush mushrooms and salt.
Pat steaks dry, then sprinkle all over with porcini salt and black pepper. Reserve any remaining salt for garnish. Heat oil in a large heavy ovenproof skillet over medium-high heat. Add steaks and brown on all sides, about 5 minutes. Transfer steaks to a clean plate; set aside. Return skillet to medium heat; add 1 1/2 cups broth and cook, stirring to scrape up any flavourful browned bits, for 30 seconds. Arrange sweet potatoes in an even layer in the broth, sprinkle with rosemary and top with steaks. Roast 10 to 12 minutes for medium rare. Remove steaks from pan and let rest. Return sweet potatoes to oven, adding remaining broth and roast until golden brown and tender, about 5 minutes. Slice beef and serve with sweet potatoes and any pan drippings drizzled over the top.Serve remaining porcini salt on the side as garnish.
Nutrients per serving: 233 calories, 8 g fat, 61 mg calcium, 3270 mg sodium, 33 g carbohydrates, 5 g fiber, 8 g protein. Good Source of Vitamin A