Categories: Meals
Ingredients
- 12 oz. Yukon potato
- 1.2 oz. butter
- 2 garlic cloves
- 1/4 oz. parsley
- 1/8 oz. oregano
- 2 sirloin steaks
- 4 oz. peas
- 2 fl. oz. white cooking wine
- 2 tsp Beef demi-glace
- Olive oil
- Salt and black pepper
Directions
-
Cut potato into 1/2 inch dice. Place a medium oven-safe pan over medium-high heat and melt half the butter. Add potatoes and stir 1 minute. Cover, reduce heat to medium, and cook 5 minutes, stirring once halfway through. Uncover, place pan in oven, and roast until golden brown and tender, 20 to 22 minutes, stirring halfway through. Remove from oven, season to taste with salt and pepper and set aside. While potatoes cook, prepare ingredients.
-
Mince garlic. Stem and mince parsley and oregano. Pat steaks dry and season both sides with 1/2 tsp salt and 1/4 tsp pepper.
-
Place a medium pan over medium heat. Add 2 tsp olive oil and steaks to hot pan. Cook until steaks are browned, 3 to 4 minutes per side. Remove steaks to a plate and rest 3 minutes. Reserve pan; no need to wipe clean.
-
Carefully, stir peas and garlic into potatoes. Return to oven and bake until peas warm through, 2 to 3 minutes. Stir in parsley and oregano (reserve pinches of both for sauce) and season to taste with salt and pepper.
-
Return pan used to cook steaks to medium-high heat. Add wine and beef demi-glace to hot pan and bring to a boil. Cook until reduced by half, 1 to 3 minutes. Remove from burner and swirl in remaining butter. Add any accumulated juices from resting steaks, remaining parsley and remaining oregano.
-
Place vegetables on a plate and spoon sauce next to vegetables. Place steak on top of sauce.