| Level: | Easy |
| Total: | 16 min |
| Active: | 16 min |
| Yield: | 4 servings |
Ingredients
- 1 1/2 pounds bite-size potatoes
- Kosher salt
- 2 tablespoons olive oil
- 6 tablespoons salted butter
- 1 1/2 pounds 1-inch-thick filet steaks, cut into 2-inch medallions
- 2 tablespoons Montreal steak seasoning
- 2 tablespoons minced garlic
- 1 teaspoon minced fresh thyme
- 1 teaspoon minced fresh oregano
- 1 large yellow onion, sliced thin
- 1/4 cup white wine
- Chopped fresh parsley, to garnish
- Flaky sea salt, to garnish
- 1/2 cup bottled horseradish cream, optional
Instructions
- Place the potatoes in a large, high-sided skillet, cover with water and bring to a boil. Add a good pinch of kosher salt and cook until tender, about 12 minutes.
- Heat the olive oil and 2 tablespoons of the butter in a large heavy-bottomed skillet over medium-high heat. Season the steak medallions all over with the steak seasoning. When the oil is hot and the butter has melted, add the steak to the skillet and cook 2 to 3 minutes per side for medium rare. Remove to a plate and cover with foil to rest.
- Without cleaning the skillet, add the garlic, thyme, oregano and onions. Reduce the heat to medium and cook, scraping the skillet to release any flavorful steak bits stuck to the bottom, until the onions are starting to become golden, 6 to 8 minutes. Add the white wine to the onions and allow it to reduce for 1 minute. Add the remaining 4 tablespoons butter and allow it to melt.
- Drain the potatoes and pour onto a serving platter. Using the bottom of a glass, press firmly to slightly crush the potatoes and sprinkle over a little kosher salt. Top with the onion mixture. Place the steak medallions on top and garnish with the chopped parsley and flaked sea salt. Serve with horseradish cream if desired.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 853 |
| Total Fat | 60 g |
| Saturated Fat | 29 g |
| Carbohydrates | 38 g |
| Dietary Fiber | 5 g |
| Sugar | 4 g |
| Protein | 39 g |
| Cholesterol | 219 mg |
| Sodium | 1074 mg |
Reviews
This was great dish, easy to make, and full of flavor.
I used strip steak since it is what I had on hand and served it with garlic spinach and Kardea Lemon Buttermilk Pie for dessert – It was so yummy – This dinner the family looked at it when they sat down and was like what is it? lol – They went back for seconds and LOVED IT!! It was a winner.
This was very good. I used 2 tenderloin steaks (halved the recipe) and they were very tender. I forgot to put the butter in the onions for the last step, but it was still very tasty. Next time, I will double the onion mixture. Very easily a dish to serve for a dinner party.
I used bearnaise sauce instead of the horseradish cream sauce, we don’t care for horseradish. I also served fresh asparagus with Parmesan cheese on top and a Ceasar salad. My steaks were a little smaller than what Ree used, I used 5 oz. instead of the 6 oz. that she used and they were perfect in 21/2 minutes on each side. It was a wonderful dinner.
This was delicious. It was actually an easy dish to make. Looks and tastes much more complicated/impressive than it takes to prepare! I’m getting ready to make it for the second time. There will be many more!
This was one of those simple, yet fancy, and delicious meals. I made it with a deer blackstrap and it was still very moist and tender.
So delicious and easy to prepare. I added quartered mushrooms to the recipe.
We loved it! My husband created this masterpiece and it was perfect. The beef had such an amazing flavor from the Montreal seasoning and as the steak bites sat longer on the potatoes, the juice from the steak ran down into the potatoes…oh my!!
Quick to put together and a great entertaining mesl
Delicious!