Seared Beef Tenderloin With Sweet Potato Puree & Mango Barbe - cooking recipe

Ingredients

beef tenderloin, trimmed
coarse salt & freshly ground black pepper
2 tablespoons vegetable oil
Potatoes
2 medium sweet potatoes, peeled and sliced
1 medium banana, sliced
4 tablespoons butter, divided
1 teaspoon peeled and minced fresh ginger
1/2 cup orange juice
1/8 teaspoon cinnamon
Sauce
1 cup barbecue sauce
1 cup mango chutney (see note)
1 teaspoon chili sauce
2 tablespoons soy sauce

Preparation

1. Heat oven to 400\u00b0F Season beef with salt and pepper. Heat oil in skillet just until it begins to smoke. Sear the tenderloin, browning on all sides, about 8-12 minutes. Remove beef from skillet and place on foil-lined baking sheet. Roast in oven, 8-10 minutes for medium rare. Let rest 10 minutes before slicing.
2. Slice potatoes 1/2-inch thick and place in a steamer basket over a pot of water. Cover and turn heat to high, bringing water to a boil for 7-10 minutes. Potatoes should pierce easily with a fork when cooked. Saute bananas in skillet with 1 tablespoon of butter and the ginger. Add orange juice and cinnamon. Reduce to a paste by stirring and mashing the bananas. Mix potatoes with the banana mixture. Add 3 tablespoons butter and season to taste with salt. Mash until potatoes are a smooth, thick consistency.
3. For the sauce, combine the ingredients and season to taste with salt.
4. Cut beef into 1/2-inch slices. Spoon mango barbecue sauce on top. Serve with sweet potatoes.
How to make the mango chutney: In a medium saucepan, combine 1 1/4 cups diced mangoes (about 2 small mangoes), 1/2 tablespoon peeled and minced fresh ginger, 1 minced jalapeno (membrane and seeds removed), 1 clove garlic (minced), 1/8 teaspoon kosher salt, 1/4 cup cider vinegar, 1/4 cup firmly-packed brown sugar and 1/4 cup raisins. Bring mixture to a boil. Reduce heat and simmer, stirring frequently, about 25 minutes or until mixture thickens. Let cool.