- 1 pound Yukon Gold potatoes, peeled
- ⅓ cup buttermilk
- 2 tablespoons thinly sliced green onion
- 1–2 teaspoons chipotle in adobo, minced
- Salt and freshly ground pepper, to taste
- 8 ounces venison (or beef ) filets
- 2 teaspoons brown sugar
- 1 teaspoon paprika
- ½ teaspoon chili powder
- 3 tablespoons olive oil, divided
- ½ cup grape tomatoes
- 8 cups spinach leaves
- Lime Crema*
- Compound Butter*
Place potatoes in a large pot of salted water. Bring to a boil and cook until tender. Drain well. Mash potatoes with buttermilk until smooth. Add green onion, chipotle, and season with salt. Keep warm while preparing venison. Rub venison with brown sugar, paprika, chili powder, and salt and pepper to taste. Heat 2 tablespoons oil in cast iron skillet over high heat. Add steaks and cook 2–3 minutes per side for medium-rare, or to desired doneness. Remove from pan and keep warm while preparing spinach.
Heat remaining tablespoon oil in skillet over medium-high heat. Add tomatoes and cook until blistered. Add spinach and cook until wilted. Season with salt and pepper.
To plate, divide mashed potatoes between two plates, top with Lime Crema, spinach, and steaks. Top steaks with Compound Butter and serve.
About this recipe
*Visit ediblesarasota.com for Lime Crema &Compound Butter recipes.