Categories: Meals
Ingredients
- 12 oz. fingerling potatoes
- 5 oz. baby spinach
- 2 shallots, divided
- 2 garlic cloves
- 1/4 cup Dijon
- 2 oz. grated Parmesan
- 1/4 tsp crushed red pepper
- 1/2 cup peas
- 2 steaks
- 1/4 cup red wine
- 1 tsp veal demi-glace
- 3 tbsp + 1 tsp olive oil, divided
- Kosher salt and black pepper
Directions
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eheat oven to 425. Rinse potatoes and halved lengthwise. Rinse spinach. Peel shallots, halve and thinly slice. Using the flat side of a knife, gently crush garlic. Line a baking sheet with parchment paper and set aside.
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Spread Dijon on a small plate. Place Parmesan on a separate small plate. Working 1 at a time, lightly dip cut sides of potatoes into mustard, then into Parmesan, shaking off excess. Arrange cheese-side down on prepared baking sheet. Drizzle over 1 tbsp olive oil and season with 1/4 tsp salt and black pepper. Roast until cheese is browned and crisp, 15 to 17 minutes. Discard any remaining mustard or cheese.
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While potatoes roast, heat 1/2 tbsp olive oil in a medium pan over medium heat. When oil is shimmering, add crushed red pepper, spinach, crushed garlic, and half of shallot. Saute until shallot is tender, 2 to 3 minutes. Stir in peas to warm through, 1 minute more. Season with salt and black pepper. Divide veggies between serving plates and cover loosely with foil to keep warm.
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Pat steaks dry with paper towel and season all over with 1/2 tsp salt and black pepper. Wipe pan from vegetables clean and return to medium heat with 1 1/2 tbsp olive oil. When oil is shimmering, add steaks and sear until browned and medium rare, 7 to 9 minutes per side. Transfer steaks to a cutting board, reserving any juices in pan to make sauce, and set aside to rest.
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While steaks rest, return pan to medium heat and add remaining shallot and 1 tsp olive oil. Saute until shallot is softened, about 2 minutes. Add red wine, scraping up brown bits from bottom of pan. Stir in demi-glace to combine, about 30 seconds more. Increase heat to medium high and bring to a simmer. Cook, stirring, until liquid is reduced by half, 1 to 2 minutes. Remove pan from heat.
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Cut steaks again the grain into 1/4-inch slices. Divide between plates with sauteed vegetables. Serve with crispy Parmesan potatoes, spoon pan sauce over steak and dig in!