Email to Cat      

Herb-Crusted Steaks with Lemon-Garlic Potatoes

Source of Recipe

From "The Best Simple Recipes" by America's Test Kitchen


Recipe Introduction

"A light brushing with Dijon and a sprinkling of fresh herbs take ordinary pan-seared steaks to the next level with minimal extra work. Meanwhile, the potatoes achieve the crispy browned exterior and fluffy texture of roasted potatoes in one-third the time because we give them a jump start in the microwave while the steaks are searing, then finish them in the skillet while the steaks are resting. If time allows, wait until the last moment to chop the herbs so they maintain their intense flavor."

List of Ingredients

â—¦ 4 center-cut tenderloin steaks (about 6 ounces each), about 1 inch thick
â—¦ Salt and pepper
â—¦ 3 tablespoons olive oil
â—¦ 1 ¼ pounds red potatoes, scrubbed and cut into 1-inch chunks
â—¦ 2 cloves garlic, minced
â—¦ 2 teaspoons lemon juice
â—¦ 2 teaspoons Dijon mustard
â—¦ ½ cup mixed finely chopped fresh herbs, such as tarragon, basil, cilantro, and parsley


Recipe

Pat steaks dry with paper towels and season with salt and pepper. Heat 1 tablespoon oil in large nonstick skillet over medium-high heat until just smoking. Cook steaks until well browned, 3 to 5 minutes per side. Transfer steaks to platter and tent with foil.

Meanwhile, toss potatoes, additional 1 tablespoon oil, ¾ teaspoon salt, and ½ teaspoon pepper in bowl. Microwave, covered, until tender, 4 to 7 minutes.

Heat remaining oil in empty skillet over medium-high heat until just smoking. Add potatoes and cook until browned, about 6 minutes. Add garlic and cook until fragrant, about 30 seconds. Off heat, stir in lemon juice and season with salt and pepper.

Brush tops of steaks with mustard and sprinkle with herbs. Serve with potatoes.

Serves 4