Herbed-steak with mushrooms and rosemary-sweet potatoes puree

For the herbs de provence:

This makes a lot of mixture. Keep in a container for future uses.
Mix together 1 tablespoon of each of the following dried herbs: thyme, basil,
rosemary, tarragon, and sage. Add 1 teaspoon of the following dried herbs: marjoram,
oregano, and dried lavender.

For the steak:

2 (4-5 ounces) sirloin steaks. Sprinkle with salt, pepper, and 1/2 teaspoon herbs de Provence.
Preheat the grill and brush with oil. Grill for 5 minutes on each side. Let it rest on a plate for 10 min and
reserve the running juices for decoration.

For the mushrooms:

In a non-stick skillet coated with olive oil, cook for 5 minutes the mushrooms (about 4 ounces). Sprinkle with salt,
pepper, and fresh rosemary.

For the sweet potatoes puree:

Peel and dice one sweet potato (about 8 ounce). Place in a pot, cover with water, bring to a boil, then reduce heat and
cook for 10 minutes. Drain and mash the potatoes or place them in a food processor. Season with salt, pepper, fresh rosemary, and olive oil.

For the parmesan cracker:

On a baking sheet lined with a parchment paper, drop spoonfuls of grated parmesan cheese mixed with black pepper. Bake for 5 minutes
at 400 F or until golden. Cool.

Yield: 2 servings.