Name: Beef Steak with Sweet Potato Puree and Mulato Chile Sauce
Prep time: 65 min
Cook time: 50 min
Yield: 5
Cuisine: Mexicana
Ingredients: 1 beef tenderloin; 1/2 cups olive oil; 1/4 bunches parsley; 1 teaspoon garlic, finely chopped; 1 teaspoon salt; 2 tablespoons Lala® butter; 2 cups sweet potato, in puree; 250 milliliters Lala® evaporated milk; 2 pinches salt; 1/2 cups corn kernels, cooked; 5 mulato chiles; 1 clove garlic; 1/8 onions; 2 tablespoons vegetable oil; 1 pinch salt

Preparation

15 mins

50 mins

Low

Blend the olive oil, parsley, garlic, and salt. Marinate the beef steak for 10 minutes with the previous mixture. Heat LALA® Butter in a medium skillet over medium heat, add the sweet potato puree and LALA® Evaporated Milk, and season for 10 minutes or until you achieve a creamy consistency.