2 large sweet potatoes (about 1 3/4 pounds)
Cooking spray
4 lean beef tenderloin steaks (4oz), trimmed of all visible fat
Salt
Freshly ground black pepper
4 cups sliced cremini mushrooms
1/4 cup chopped shallot
6 tablespoons balsamic vinegar
2 teaspoons nornstarch
1 cup low-fat, low-sodium chicken broth
1/2 cup fat-free evaporated milk
1/4 cup chopped fresh flat-leaf parsley

2 large sweet potatoes (about 1 3/4 pounds) 4 lean beef tenderloin steaks (4oz), trimmed of all visible fat 4 cup s sliced cremini mushrooms 1/4 cup chopped shallot 6 tablespoons balsamic vinegar 2 teaspoons nornstarch 1 cup low-fat, low-sodium chicken broth 1/2 cup fat-free evaporated milk 1/4 cup chopped fresh flat-leaf parsley

Bake the sweet potatoes at 400 until they are completely cooked. Set aside and keep warm.
Heat a large cast-iron skillet over medium-high heat. When the skillet is hot, remove it from the stove just while you spray it with cooking spray. Season the steaks with salt and pepper. Add the steaks to the skillet and saute until golden brown, about 4 minutes per side. Transfer the steaks to a platter, and cover with foil to keep them warm.
Spray the skillet with more cooking spray, again away from the stove, and add the mushrooms. Saute until the mushrooms start to become tender, about 5 minutes. Add the shallots and saute for 1 minute. Add the vinegar, scraping up any flavorful bits with a wooden spoon.
In a small bowl, add the cornstarch and chicken broth. Whisk until the cornstarch is dissolved. Add the mixture to the skillet, and bring the sauce to a boil. Stir in the evaporated milk and parsley and simmer until the sauce has slightly thickened. Season with salt and pepper to taste.
Split the sweet potatoes in half lengthwise. Serve the steaks with the pan sauce and the sweet potato halves.