Chef Brian Voltaggio of Charlie Palmer Steak-Washington DC
Yield: 4 Servings
4 large sweet potatoes
Salt and freshly ground black pepper
8 Tablespoons butter
1 vanilla bean
4 (12-14-ounces) veal porterhouse steaks
4 Tablespoons canola oil
1 sprig each: thyme, rosemary
1 clove garlic, roughly chopped
Preheat oven to 400°F. Season the potatoes with salt and pepper and cook, wrapped in foil, in the oven for about 25 minutes. Scrape the potato flesh into a food processor and puree to fine. Add 4 Tablespoons butter and vanilla bean pulp, discarding the pod. Keep the puree warm.
Season the veal with salt and pepper. Heat oil in a large skillet over medium-high heat. Add the veal and cook until browned, about 4 minutes per side. Finish in the oven until the steaks have an internal temperature of 140xF, about 8 minutes. Return the skillet to the stove, add the remaining 4 Tablespoons butter, herbs and garlic. Baste the steaks with the butter sauce. Serve with the potatoes.