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Monday, November 18, 2013

Beef Steak with Rosemary Roasted Potatoes

One of our favorite dinners in the YOUVEGOTMEAL kitchen is a tender, juicy, delicious beef tenderloin steak. And when paired with some crispy on the outside, tender on the inside potatoes, these 2 make for a memorable dinner (red wine also helps- it ALWAYS helps). We had 3 pieces of beef, about 150 grams each, 500 grams of potatoes, cut into wedges and washed 2-3 times in cold water, 4-5 garlic cloves, a couple tbs. of fresh rosemary, olive oil, 2-3 tbs. of red vinegar, salt, pepper. 

This whole meal screams comfort food, and you can choose to add some ingredients both to the meat or to the spuds -  for example use some herbs to crust the meat or change the flavor package for the potatoes (I’m gonna get to that in a while). 

Take the meat out of the fridge at least 30 minutes before cooking it, heat up a non-stick pan with 2-3 tbs of olive oil and fry the steak on medium-high heat for 1 minute on all sides. Next, pop the meat in the same pan that you’ve seared it in for 7-10 minutes (depending on how rare you want it)- make sure the pan doesn’t have plastic components.

The potatoes- put them in salted water and boil them for 7 minutes, then remove them and let them steam for 3 minutes- make sure you give each wedge plenty of room. Next, put the potatoes in an oven tray, again, making sure, they have enough room, and give them a small splash of olive oil, salt and pepper. Cook the potatoes on medium heat for 20 minutes. 

Meanwhile, lightly crush the garlic cloves and mix them with the rosemary leaves and the vinegar, plus a little more olive oil. Sprinkle this mix on top of the potatoes and cook them for another 10 minutes. 

We served everything with a fresh and crispy salad made of salad leaves (something lettuga bowl) and  endives with a simple lemon-olive oil dressing. Sometimes, less is more, even in the kitchen.


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