Seared Steak & Mashed Potatoes with Sautéed Radishes

By ltrodrigu

Ingredients

• 2 Sirloin Steaks
• 3/4 Pound Yukon Gold Potatoes
• 2 Cloves Garlic
• 1 Lemon
• 3 Ounces Radishes
• 1 Bunch Tarragon
• 4 Tablespoons Butter
• 1 Shallot
• 1 Teaspoon Coarsely Ground Black Pepper
• 1/4 Cup Heavy Cream

Details

Servings 2
Adapted from blueapron.com

Preparation

Step 1

Wash and dry the fresh produce. Heat a small pot of salted water to boiling on high. Peel and thinly slice the garlic. Pick the tarragon off the stems; discard the stems and finely chop the leaves. Peel and mince the shallot. Large dice the potatoes. Cut the radishes into wedges. Using a peeler, remove the rind of the lemon, avoiding the pith; mince to get 2 teaspoons of zest (or use a zester). Quarter and deseed the lemon.

Add the potatoes to the pot of boiling water. Cook 14 to 16 minutes, or until tender when pierced with a fork. Turn off the heat. Drain thoroughly and return to the pot. Add the heavy cream and ¼ of the butter; using a fork, mash to your desired consistency. Season with salt and pepper to taste and set aside in a warm place.

While the potatoes cook, in a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the radishes and season with salt and pepper. Cook, stirring occasionally, 2 to 4 minutes, or until browned and slightly softened. Add the garlic. Cook, stirring occasionally, 1 minute, or until the garlic is fragrant. Transfer to a bowl and set aside in a warm place.

Add the shallot to the pan of reserved fond. Cook on medium, stirring frequently, 1 to 2 minutes, or until softened. Add the lemon zest, remaining butter, half the tarragon, the juice of all 4 lemon wedges, 2 tablespoons of water and as much of the coarsely ground black pepper as you’d like. Cook, stirring frequently, 1 to 2 minutes, or until thickened. Season with salt and pepper to taste and remove from heat.

Find the lines of muscle (or grain) of the rested steaks; thinly slice crosswise against the grain. Add any juices from the sliced steaks to the cooked radishes; stir to combine. Divide the sliced steaks, mashed potatoes and cooked radishes between 2 plates. Serve each with a few spoonfuls of the lemon-black pepper sauce. Garnish with the remaining tarragon. Enjoy!