🥩 Fried Tenderloin Steak
🧂 Ingredients:
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2 beef tenderloin steaks (about 1 to 1½ inches thick)
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Salt and freshly ground black pepper
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1–2 tbsp olive oil or butter (or a mix)
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Optional: garlic cloves, fresh thyme or rosemary for basting
🔪 Instructions:
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Prep the steak: Let steaks sit at room temperature for 30 minutes. Pat dry, then season generously with salt and pepper on both sides.
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Heat the pan: Heat oil or butter in a heavy skillet (cast iron works great) over medium-high heat until just smoking.
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Cook:
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Place steaks in the pan. Sear for about 3–4 minutes per side for medium-rare, depending on thickness.
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Optional: Add a smashed garlic clove and herbs during the last minute, and spoon the melted butter over the steak to baste.
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Rest: Remove from pan, cover loosely with foil, and let rest for 5–10 minutes.
🥔🥕 Boiled Almond Potatoes and Carrots
(“Almond potatoes” typically refer to a small, firm Swedish variety. If unavailable, use fingerling or baby yellow potatoes.)
🧂 Ingredients:
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1 lb almond or baby potatoes, halved if large
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2–3 large carrots, peeled and cut into chunks
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2 tbsp butter
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Salt, to taste
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Fresh parsley or dill, chopped (optional)
🔪 Instructions:
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Boil:
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In a large pot, add potatoes and carrots.
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Cover with cold water and add a generous pinch of salt.
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Bring to a boil, then simmer for about 15–20 minutes, until fork-tender.
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Drain and season:
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Drain the vegetables well.
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Toss with butter, a bit more salt if needed, and fresh herbs if using.
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🍽️ To Serve:
Plate the tenderloin steak next to the buttery potatoes and carrots. Spoon any juices from the steak over the top. Add a side of horseradish sauce or a dollop of herb butter if you’d like to elevate it.