The Best Meat and Potatoes
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 945
- Total Fat
- 57
- Saturated Fat
- 26
- Carbohydrates
- 60
- Dietary Fiber
- 6
- Sugar
- 5
- Protein
- 40
- Cholesterol
- 192
- Sodium
- 1437
- Total: 25 min
- Active: 25 min
Ingredients
2 1/2 pounds russet potatoes, peeled and cut into 1-inch pieces
1/3 cup sour cream
2 tablespoons prepared horseradish
6 tablespoons unsalted butter
Kosher salt and freshly ground black pepper
2 cups baby spinach
Two 1-inch thick New York strip steaks (about 13 ounces each)
1 clove garlic
2 tablespoons olive oil
1 large shallot, minced
2 tablespoons Dijon mustard
2 tablespoons fresh thyme leaves, chopped
1 cup dry white wine
Directions
- Put the potatoes and 2 tablespoons water in a large microwave-safe bowl. Cover tightly with plastic wrap and poke a few holes in the top. Microwave until the potatoes are tender and can be easily broken apart with a fork, about 15 minutes.
- Carefully remove the plastic (watch out for hot steam) and add the sour cream, horseradish, 4 tablespoons butter, 1 teaspoon salt and some black pepper to the bowl and mash until creamy. Fold in the spinach until wilted and well combined.
- Rub both sides of each steak with the garlic clove, then put the clove in a large cast-iron skillet. Season the steaks on both sides with 2 teaspoons salt and a generous amount of black pepper.
- Add the olive oil to the skillet and heat over medium-high until shimmering. Add the steaks and cook, undisturbed, until deep golden-brown and no longer sticking to the pan, about 5 minutes. Flip the steaks and continue cooking until golden-brown and an instant-read thermometer registers 125 degrees F when inserted into the center for medium-rare. Remove the steaks to a cutting board to rest for 10 minutes before slicing. Discard the garlic clove.
- Meanwhile, turn off the heat and let the pan cool for about 2 minutes. Turn the heat to medium-low and add the shallots. Cook, stirring occasionally, until softened and golden-brown, about 2 minutes. Stir in the Dijon and thyme leaves until well combined. Pour in the white wine and simmer until thickened and reduced by half, 4 to 5 minutes. Swirl in the remaining 2 tablespoons butter until melted and silky.
- Thinly slice the steaks crosswise and divide among plates. Spoon sauce over the steak and serve with the potatoes.