Bistro Steak and Roasted Potatoes
This restaurant-worthy meal feels date-night special. Make sure to let the meat rest before slicing so the juices can redistribute.
This restaurant-worthy meal feels date-night special. Make sure to let the meat rest before slicing so the juices can redistribute.
I just noticed the online recipe shows 5tsp olive oil BUT the magazine copy has 3tsp -- big mistake
This recipe isn't bad, but just about all the cooking times are way off.First, the potatoes need to cook for 45 minutes. I generally stir every 15, but 10 is fine too. Second, pan seared for 10 minutes then baked for 12 minutes is WAY too long. I followed the pan sear for 10 minutes, then decided 12 was too long about 5 minutes past WELL DONE. I suggest checking after the 10 minutes to see if oven baking is even needed. FYI - my sirloin steak was about 1" thick. Third, it takes way more than 4 minutes for the sauce to cook down to 1/3 cup. I finally gave up at 8 minutes as everything was getting cold. This is a good tasting recipe and doesn't take too much time to make, but it is time-specific. I was very disappointed how poorly CL had the times (truly an unusual experience)..
Great flavors in this dish - will make again. But the potatoes should be roasted for longer - they were still a bit hard.