Preheat oven to 450 degrees.
Cook sweet potato for about 45 minutes or until sweet potato is soft. Remove and let cool, then puree with a bit of lemon juice or water, salt & pepper in a Magic Bullet or food processor.
Meanwhile, puree pomegranate seeds (about 1 cup) to make juice, straining to remove seeds.
In large saucepan, heat olive oil until smoking. Saute steak medallions on either side for 2-3 minutes to get a hard sear. Remove steak and add red wine, garlic, butter, pomegranate juice, and season with salt & pepper. Coat steak in the glaze and finish off steak broiled in the oven, cooking for another 3 minutes for medium-rare.
Meanwhile, heat olive oil in separate pan and add carrots and garlic. Stir fry for about 3 minutes on high heat, then add kale and remove from heat, stirring frequently.
Place sweet potato puree on plate and add carrot and kale mixture beside it. Take steaks from the oven and place on top of the carrot and kale mixture, then let rest for at least 5 minutes.
Serve with your fave red wine (I recommend a cabernet sauvignon or merlot) and enjoy!