Steak and Fondant Potatoes
A date night dinner that doesn’t break the bank. With just a bit of patience, you can make savoury, buttery and crusty potatoes that will steal the show from the steak.
Servings: 2
Ingredients
- 2 150 g ribeye steaks
- 4 small potatoes similar shaped
- Several cloves of garlic crushed but unpeeled
- A few sprigs of fresh thyme
- 2 tbsp neutral oil
- 2 tbsp butter
- 0.5 cups chicken stock plus extra water as needed
- Salt and pepper to taste
- Vegetables of choice
Instructions
- Salt and pepper the steaks the night before. Leave them uncovered in the fridge overnight.
- Peel and trim the potatoes into similarly shaped cylinders.
- Using an oven safe pan, sear the potatoes on both sides in neutral oil, and reserve.
- Add butter, thyme, and garlic cloves to the pan. Sauté until fragrant.
- Return the potatoes to the pan, along with chicken stock.
- Roast potatoes in a preheated oven at 200C/400F for 30 minutes. Turn the potatoes halfway, and add water or stock if the pan has dried up.
- Meanwhile, sear the steaks and cook to desired doneness, and reserve.
- While the steaks rest, stir fry vegetables in the fond and drippings left by the steaks.
- Once everything is done, assemble and serve.