Jam: 7 chile anchos 1 shallot, thickly sliced 1 1/2 c. light brown sugar, packed 1/4 c. balsamic vinegar 1 rosemary sprig Juice of 1 lime 1 c. water
Croquettes: 2 c. sweet potatoes, baked until tender, peeled and cut in chunks 2 c. flour, divided 2 eggs (1 for batter; 1 for coating) 2/3 c. (4-oz.) Wisconsin Blue cheese crumbled 1 c. fine, dry breadcrumbs Oil for frying
Steak: 2 1-lb. ribeye beef steaks or 4 1/2-lb. ribeye steaks Salt and pepper 1/2 c. dry sherry 1 to 2 Tbsp. butter
Ancho Jam: Combine ancho chiles, shallot, brown sugar, balsamic vinegar, rosemary, lime juice and water in heavy saucepan and bring to boil. Reduce heat and simmer 15 minutes; strain liquid and reserve. Puree mixture in food processor or blender until smooth, incorporating about 1 cup of the reserved liquid. Further strain in a chinois or strainer (optional). Set aside, keeping warm.
Croquettes: Put sweet potato chunks through a potato ricer or mash the potatoes. Place in bowl and add 1 cup flour; mix. In small bowl, lightly beat 1 egg. Stir into potato mixture. Fold in Blue Cheese. In three separate bowls, place remaining flour, remaining egg (beaten) and breadcrumbs. Using your hands, form potato mixture into balls about the size of a quarter. Roll into flour, then egg and finally breadcrumbs. Refrigerate while you heat oil in deep fryer or heavy, deep pan to 350° F. Fry each croquette until golden brown, remove and keep warm in low oven.
Finish: Season both sides of steaks with salt and pepper. Heat a sauté pan over medium to high heat. When hot, place steaks in pan and cook 6-8 minutes per side, or until desired degree of doneness is achieved. Remove meat from pan and let rest at least 5 minutes. Meanwhile, deglaze the pan with sherry and whisk in a little butter, as desired, to create a glaze. On each of four plates, pour a pool of the ancho jam; place a serving of steak over, drizzling with sherry glaze and garnish with the Blue Cheese croquettes.