Seared steak and porcini sauce with sweet potatoes and chard
Great for Entertaining

Seared steak and porcini sauce with sweet potatoes and chard

Gluten-Free, Soy-Free, Paleo

2 Servings, 580 Calories/Serving

30 – 40 Minutes

An easy mushroom pan sauce takes this classic steak dinner to Italy’s Piedmont region for a decadent yet paleo dinner.


  • 2 sweet potatoes
  • 1 bunch chard (about ½ pound)
  • 3 or 4 sprigs fresh flat-leaf parsley
  • 1 lemon
  • 2 sprigs fresh rosemary
  • Beef options:
  • Two 6-ounce top sirloin steaks
  • One 12-ounce New York strip steak
  • Two 5-ounce filet mignons
  • 1 or 2 shallots
  • 1 tablespoon unsalted butter (optional)
  • ⅛ ounce dried porcini mushrooms

Chef's Tip

Great flavor comes from perfectly browned beef. To achieve this, you’ll need to pat the meat as dry as possible and cook it in a pan that’s nice and hot.

Nutrition per serving



Soak the porcini mushrooms

In a small bowl, soak the porcini mushrooms in 1 cup very hot tap water until softened, 10 to 15 minutes. Remove the porcini, reserving the soaking liquid. Thinly slice the porcini.
While the porcini soak, prepare the sweet potatoes and chard.


Prep and cook the sweet potatoes and chard

  • Scrub or peel the sweet potatoes. Trim the ends and cut the potatoes in half lengthwise, then crosswise into ¼-inch-thick half-moons.
  • Strip the chard leaves from the stems; coarsely chop the leaves and stems, keeping them separate.
In a large frying pan over medium heat, warm 1 to 2 tablespoons oil until hot but not smoking. Add the sweet potatoes, season with salt and pepper, and cook, stirring occasionally, until tender and lightly browned, 6 to 8 minutes.
Add the chard stems and cook, stirring occasionally, until just tender, 3 to 4 minutes. Add the chard leaves and ½ cup water, raise the heat to medium-high, and cook until wilted and the liquid is reduced, 3 to 5 minutes. Season to taste with salt and pepper. Transfer to a plate. Wipe out the pan.
While the sweet potatoes and chard cook, prepare the gremolata.


Make the gremolata

  • Strip the parsley leaves from the stems; finely chop the leaves.
  • Zest the lemon. Juice half the lemon and set aside for the porcini sauce. Save the remaining half for another use.
In another small bowl, stir together the parsley and lemon zest. Season to taste with salt and pepper.


Prep and cook the beef

  • Strip the rosemary leaves from the stems; finely chop enough leaves to measure 1 teaspoon. Divide into two equal portions, one for the beef and one for the porcini sauce.
  • Pat the beef dry with a paper towel; season generously with salt, pepper, and half the rosemary.
In the pan used for the sweet potato mixture, over medium-high heat, warm 2 to 3 teaspoons oil until hot but not smoking. Add the beef and cook, turning frequently, until well browned, 6 to 8 minutes for medium-rare for top sirloins and New York strip and 8 to 12 minutes for filet mignons.
Transfer the beef to a cutting board to rest for 5 minutes, then cut into ½-inch-thick slices. Do not clean the pan.
While the beef rests, make the porcini sauce.


Make the porcini sauce

  • Peel and finely chop enough shallots to measure ¼ cup.
In the same pan used for the beef, if dry, add 2 to 3 tablespoons oil. Warm over medium heat until hot but not smoking. Add the shallots, porcini, and remaining rosemary, season with salt, and cook, stirring occasionally, until the shallots start to soften, 1 to 2 minutes. Pour in the reserved porcini soaking liquid, stopping when you reach the grit. Bring to a boil and cook, scraping up any browned bits from the bottom of the pan, until the liquid has thickened, 3 to 4 minutes.
Remove from the heat and stir in the butter, if using, or 2 to 3 teaspoons oil, if desired. Stir in 1 teaspoon lemon juice and season to taste with salt and pepper.



Transfer the beef and the sweet potatoes and chard to individual plates. Spoon the porcini sauce over the beef, garnish with the gremolata, and serve.

Calories: 580, Protein: 40g (80% DV), Fiber: 7g (28% DV), Total Fat: 31g (48% DV), Monounsaturated Fat: 17g, Polyunsaturated Fat: 1.5g, Saturated Fat: 10g (50% DV), Cholesterol: 130mg (43% DV), Sodium: 320mg (13% DV), Carbohydrates: 33g (11% DV), Total Sugars: 8g, Added Sugars: 0g (0% DV).
Contains: Milk

Sodium does not include pantry salt; for reference, ¼ teaspoon kosher salt added to the recipe averages 240mg per serving, or 10% DV). Not a significant source of trans fat.