Garlic Butter Steak and Potatoes

Steak and potatoes never get old, but can get a bit bland.  Up the flavor of your filet with brown butter and garlic.  This weeknight steak dinner is quick, elegant and packed with flavor!

Garlic Butter Steak Dish Guide
Five in 25

Serves 2

10 oz baby Yukon gold potatoes
4 T unsalted butter (more to taste)
2/3 cup whole milk
2 8 oz filet mignon steaks
½ bunch of asparagus

From the Pantry
2 T olive oil
6-8 gloves garlic

Preheat oven to 400 F.  Mince 4 cloves of garlic.

Cut the potatoes into small pieces and place into cold, salted water.  Bring to a boil and simmer for 12-15 minutes or until fork tender.  

While the potatoes cook, cut the bottom couple inches off the asparagus.  Place them on a sheet tray and drizzle with olive oil and season with salt and pepper.  Bake for 10-12 minutes or until bright green and tender.  

Add the olive oil to a non-stick skillet over medium high heat.  Pat the steaks completely dry and season with salt.  Lay into the skillet away from you and press down gently to ensure a good sear.  Cook for 3-4 minutes depending on steak thickness and pan heat.  Flip once golden brown and then add 2 T butter and 2-4 crushed garlic cloves to the pan.  As the butter melts, tilt the pan and spoon the butter up over the steaks as they cook.  Once steak is cooked to your liking (use a digital thermometer ideally), add the minced garlic to the skillet and toss it in the hot butter and spoon it over the steaks generously.  Remove the steaks to rest, covered by the butter, oil and garlic mixture.

Once potatoes are tender, drain them and return to the pot over low heat.  Add 2 T butter and about ½ a cup of milk.  Season with salt and mash potatoes to your liking.  Add more butter and/or milk as desired to get your preferred consistency and flavor.

To serve lay down a bed of potatoes followed by a bed of asparagus.  Place the steak on top and spoon over the brown butter and toasted garlic.  Season with freshly cracked pepper.