Herb Crusted Steaks with Lemon Garlic Potatoes

By Bettye

Ingredients

• 4 center-cut tenderloin steaks, about 1 inch thick
• Salt and pepper
• 3 Tbs. olive oil
• 1 1/4 lb. red potatoes, scrubbed and cut into 1-inch chunks
• 2 garlic cloves, minced
• 2 tsp. lemon juice
• 2 tsp. Dijon mustard
• 1/2 cup mixed finely chopped fresh herbs such as tarragon, basil, cilantro, and parsley

Details

Servings 4

Preparation

Step 1

Pat steaks dry with paper towels and season with salt and pepper. Heat 1 Tbs. oil in large nonstick skillet until just smoking. Cook steaks until well browned, 3 to 5 minutes per side. Transfer steaks to platter and tent with foil.

- Meanwhile, toss potatoes, additional 1 Tbs. oil, ¾ tsp. salt, and ½ tsp. pepper in large bowl. Cover with plastic and microwave until tender, 4 to 8 minutes.

- Heat remaining oil in empty skillet over medium-high heat until shimmering. Add potatoes and cook until browned, about 6 minutes. Add garlic and cook until fragrant, about 30 seconds. Off heat, stir in lemon juice and season with salt and pepper.

- Brush tops of steaks with mustard and sprinkle with herbs. Serve with potatoes.