Petite Tenderloin with Chipotle Sweet Potatoes and Cilantro Chimichurri

Prepare Chipotle Sweet Potatoes: In a covered medium saucepan, cook sweet potato in a large amount of boiling water 15 to 20 minutes or until tender; drain well. Mash with a potato masher or beat with an electric mixer on low speed until smooth. Stir in light butter and chile peppers until well mixed.

Meanwhile, prepare Petite Tenderloins: Trim any fat from steaks. Heat a large skillet over medium-high heat. Add oil; reduce heat to medium. Cook steaks 10 to 13 minutes or until medium rare (145 degrees F), turning once. Transfer steaks to a platter. Cover with foil; let stand 5 minutes.

Prepare Cilantro Chimichurri: In a small bowl, combine cilantro, vinegar, olive oil, minced garlic, and salt.

Serve steak with sweet potatoes. Top with the Cilantro Chimichurri.