Espresso-Bourbon Steaks with Mashed Sweet Potatoes

Ingredients:

• 4 beef Tenderloin Steaks, cut 1 inch thick (about 4 ounces each)
• 2-1/8 to 4-1/8 teaspoons coarsely cracked black pepper, divided
• 9 ounces peeled and cubed sweet potatoes
• 2 tablespoons butter
• Steamed green beans (optional)

• 1/4 cup bourbon
• 1/4 cup maple syrup
• 1/4 cup reduced sodium soy sauce
• 1 tablespoon fresh lemon juice
• 2 teaspoons instant espresso coffee powder
• 1/8 teaspoon black pepper

Cooking:

1. Combine all sauce ingredients, except pepper, in small saucepan; bring to a boil. Reduce heat and simmer, uncovered 12 to 15 minutes or until sauce is thickened and reduced by about half, stirring occasionally. Stir in 1/8 teaspoon pepper. Keep warm.
2. Press 2 to 4 teaspoons coarsely cracked pepper on both sides of beef steak. Heat large nonstick skillet over medium heat until hot. Place steaks in skillet; cook 10 to 13 minutes for medium rare (145°F) to medium (160°F) doneness, turning occasionally.
Cook's Tip: To broil, place steaks on rack in broiler pan so surface of beef is 2 to 3 inches from heat. Broil 13 to 16 minutes for medium rare to medium doneness, turning once.

To grill, place steaks on grid over medium, ash-covered coals. Grill, covered, 10 to 14 minutes (over medium heat on preheated gas grill, 11 to 15 minutes) for medium rare (145°F) to medium (160°F) doneness, turning occasionally.
3. Meanwhile, prepare Mashed Sweet Potatoes. Place sweet potatoes and 1 teaspoon salt in large saucepan. Cover with water; bring to a boil. Cook 4 to 5 minutes or until potatoes are tender. Drain. Combine potatoes, butter, remaining 1/8 teaspoon salt and remaining 1/8 teaspoon black pepper. Beat until mashed and smooth.
4. Evenly divide sauce onto 4 plates. Place steak on top of sauce. Serve with Mashed Sweet potatoes and green beans.