Steak and Potatoes with a Rich Pan Sauce:
Ingredients:
For the steak:
2 beef steaks (filet mignon, sirloin, or ribeye)
1 tsp salt
1/2 tsp black pepper
1 tbsp olive oil
2 tbsp butter
For the potatoes:
1 lb baby potatoes, halved
1 tbsp olive oil
1 tsp garlic powder
1 tsp smoked paprika
Salt and pepper, to taste
For the sauce:
1 tbsp butter
1 medium onion, diced
2 garlic cloves, minced
1 cup beef broth
1 tbsp Worcestershire sauce
1 tbsp soy sauce
1 tsp Dijon mustard
1 tbsp cornstarch mixed with 2 tbsp water (optional, for thickening)
Fresh parsley, chopped (for garnish)
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Instructions:
1. Prepare the potatoes:
Preheat the oven to 400°F (200°C).
In a bowl, combine the halved baby potatoes with olive oil, garlic powder, smoked paprika, salt, and pepper. Spread them on a baking sheet and roast for 20-25 minutes, or until they are golden and tender.
2. Cook the steak:
Dry the steaks with a paper towel and season both sides with salt and pepper.
In a skillet over medium-high heat, heat the olive oil and butter. Once the skillet is hot, sear the steaks for 3-4 minutes on each side (for medium-rare) or until they reach your desired doneness. Remove the steaks and let them rest.
3. Prepare the sauce:
In the same skillet, add 1 tbsp of butter. Sauté the diced onion until it becomes soft and translucent, about 3-4 minutes.
Add the minced garlic and cook for an additional 30 seconds until aromatic.
Pour in the beef broth, Worcestershire sauce, soy sauce, and Dijon mustard. Allow the mixture to simmer for 5-7 minutes to reduce slightly.
(Optional) Incorporate the cornstarch slurry and cook until the sauce reaches your preferred thickness.
4. Combine everything:
Return the steaks to the skillet and drizzle some sauce over them.
Add the roasted potatoes to the skillet and gently toss to coat them in the sauce.
5. Garnish and serve:
Before serving, sprinkle with fresh parsley.
Savor this delicious and hearty dish! If you would like to make any adjustments, feel free to ask.
