Season the Tenderloin steak generously with salt and pepper.
Heat 2 Tbsp. of oil on HIGH heat in a heavy duty skillet, preferably cast iron.
Place steak in skillet; cook 7 to 10 minutes for medium rare (145°F) to medium (160°F) doneness, turning occasionally. Remove steak from the skillet and let rest. Reduce heat to MEDIUM and add an additional Tbsp. of oil, if needed.
Add the onion and red pepper to the skillet, sautéing for 1 minute.
Add sweet potatoes, mix and spread out in a flat layer. Season the top with salt and pepper. Do not over-stir your hash. Let it cook uninterrupted for 8 minutes or until the bottom starts to brown.
Using a spatula, carefully flip sections of the hash over, leaving them in a flat layer once again. Season the remaining side with salt and pepper. Cook for an additional 8 minutes.
Cube the steak, mixing it into the hash or if preferred, slice the steak and place it on top of the hash. Cook for another minute.
If desired, top with a fried egg and chives. Serve.
Nutrition information per serving: 531 Calories; 247 Calories from fat; 27.7 g Total Fat (7.5 g Saturated Fat; 15.8 g Monounsaturated Fat); 64.1 mg Cholesterol; 153.4 mg Sodium; 52.1 g Total Carbohydrate; 8.8 g Dietary Fiber; 19.2 g Protein; 2.8 mg Iron; 1169.9 mg Potassium; 0.3 mg Thiamin; 0.3 mg Riboflavin; 8.7 mg Niacin; 1.1 mg Vitamin B6; 0.7 mcg Vitamin B12; 3.4 mg Zinc; 18.5 mcg Selenium; 93.9 mg Choline.
This recipe is an excellent source of Protein, Dietary Fiber, Thiamin, Riboflavin, Niacin, Vitamin B6, Vitamin B12, Potassium, and Zinc. It is a good source of Iron and Choline.