With red wine–shallot pan sauce and lemon asparagus
A restaurant-inspired dinner with seared steak, thyme-and-garlic butter basting, silky potatoes, and a glossy pan sauce.
SERVES 2 | PREP 20 MIN | COOK 35–45 MIN
Ingredients
2 steaks (about 6–8 oz each)
1–2 Tbsp neutral oil
3 Tbsp butter
3-4 thyme sprigs
5 cloves garlic (divided)
kosher salt
black pepper
Pommes purée
2 lb Yukon Gold potatoes, peeled and cut into chunks
½–¾ cup heavy cream, warmed
6 Tbsp butter, plus more to taste
2 thyme sprigs
Kosher salt
Pinch of nutmeg (optional)
Pan sauce
1 shallot, finely minced
2 garlic cloves, minced
½ cup red wine, dealer’s choice
¾ cup beef broth
1–2 Tbsp cold butter
Salt and pepper to taste
Asparagus
1 bunch asparagus, trimmed
Olive oil
Salt and pepper
Thyme
Fresh lemon juice
Directions
1. Salt your steak ahead of time if you can. Even an hour before you cook is better than nothing. If you salt ahead of time, place the tray with the salted steak in the bottom portion of your fridge until 20-25 minutes before you plan to cook it.
2. Place potatoes in a large pot, cover with cold salted water, and add a couple of peeled garlic cloves. Bring to a boil and cook until fork-tender, about 15–20 minutes. Drain thoroughly, then return the potatoes to the pot to steam off (10 minutes).
2. Pat steaks dry and season again generously. Heat a heavy skillet over medium-high heat with avocado oil. Sear until a deep brown crust forms, about 3–4 minutes per side for a 1-inch steak, adjusting for thickness.
3. Lower heat to medium and add butter, thyme, and crushed garlic. Tilt the skillet and spoon the foaming butter over the steaks until cooked to your preference ( I go with medium-rare, and pull near 130°F and rest 5–10 minutes).
4. Transfer steaks to a rack. Pour off excess fat, leaving the browned bits. Sauté shallot and minced garlic for 2-3 minutes and deglaze with red wine, scraping up the fond; reduce by about half.
5. While the red wine reduces, finish the pommes purée. Pass drained potatoes through a ricer or fine sieve. Fold in warm cream and butter gently until
smooth; season with salt.
6. Add beef broth to your pan with shallots and simmer until lightly thickened.
Remove from heat and swirl in cold butter. Season to taste.
7. Heat olive oil in a large skillet over medium-high heat; cook for 5–7 minutes, turning occasionally, until lightly golden and tender-crisp. During the final minute of cooking, add salt, pepper, and fresh thyme. Remove from heat and drizzle with fresh lemon juice.
Plate the pommes purée, followed by the asparagus, top with the sliced steak, and drizzle the sauce over everything.