Skillet Steak and Potatoes

Juicy skillet steak, potatoes, garlic and rosemary. Pair with sautéed green beans for a simple yet elegant supper.

Skillet Steak and Potatoes
Yield: 4 servings
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Ingredients
  1. 3 tablespoons olive oil, divided
  2. 6 cloves garlic, crushed
  3. 2 sprigs fresh rosemary
  4. 1 1⁄2 pounds fingerling potatoes, halved lengthwise
  5. 3 teaspoons kosher salt, divided
  6. 1 teaspoon ground black pepper, divided
  7. 4 (2-inch-thick) beef tenderloin filets
  8. 1 tablespoon unsalted butter
Instructions
  1. Preheat oven to 400°.
  2. In a 12-inch cast-iron skillet, heat 2 tablespoons olive oil over medium-high heat. Add garlic and rosemary. Cook, stirring frequently, until fragrant, approximately 2 minutes. Remove from pan; set aside.
  3. Add potato to skillet; sprinkle with 1 teaspoon salt and 1⁄4 teaspoon pepper. Cook, stirring frequently, until blistered on all sides, approximately 5 minutes. Remove potato from skillet; set aside.
  4. Increase heat to high. Add remaining 1 tablespoon olive oil to skillet. Sprinkle steaks with remaining 2 teaspoons salt and 3⁄4 teaspoons pepper. Cook until browned, approximately 4 minutes per side. Remove from heat. Return garlic, rosemary, and potato to skillet.
  5. Bake until steak reaches desired degree of doneness, approximately 12 minutes for medium. Remove steaks from skillet; let stand 5 minutes. Stir butter into juices in bottom of skillet. Serve with steaks.
Taste of the South https://tasteofthesouthmagazine.com/

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