Steak and Fondant Potatoes
Prepare seared steak with fondant potatoes using beef, butter, and herbs for a flavorful meal.
Ingredients
| Ingredient | Qty. | Unit |
|---|---|---|
| Beef Steak (cut into five equal portions) | 1 | Kilogram |
| Russet Potatoes (peeled and cut into thick rounds) | 5 | Count |
| Unsalted Butter (divided) | 200 | Grams |
| Olive Oil (for searing) | 2 | Tbsp |
| Garlic (crushed) | 5 | Clove |
| Fresh Thyme (tied with kitchen twine) | 1 | Bunch |
| Beef Stock (for cooking potatoes) | 500 | Milliliters |
| Salt (to taste) | 1 | Tsp |
| Black Pepper (freshly ground, to taste) | 1 | Tsp |
Instructions
- Season the steak portions with salt and black pepper on both sides.
- Heat olive oil in a skillet over medium-high heat. Sear the steaks for 3-4 minutes on each side until browned. Remove and set aside.
- In the same skillet, add half of the butter, garlic, and thyme. Sauté for 1 minute.
- Add potato rounds to the skillet, season with salt and pepper, and cook until golden brown on both sides.
- Pour beef stock into the skillet, cover, and simmer for 20 minutes until potatoes are tender.
- Return the steaks to the skillet, add remaining butter, and baste with the juices for 2-3 minutes.
- Remove from heat and let the steaks rest for 5 minutes before serving with the fondant potatoes.
Prep
- Thaw beef steak in the refrigerator overnight if frozen.
Kitchen equipment
Kitchen TwineSkillet