The best meat and potato recipe

Votes: 1

Time: 25 min.
Complexity: easily
Servings: 4

Nutritional value per serving:

Calories 945, total fat 57 G., saturated fats 26 G., proteins 40 G., carbohydrates 60 G., fiber 6 G., cholesterol 192 mg, sodium 1437 mg, sugar 5 G.

This beef and mashed potato recipe will delight you not only with its flavor but also with its ease of preparation. It's delicious, just like in a restaurant, and ready in just half an hour! A juicy New York steak is seared in a hot skillet until crispy. While it rests, a quick sauce with mustard, white wine, and herbs is prepared in the same pan, making a harmonious complement to the meat. The steak is served with quick mashed potatoes made from microwaved potatoes mashed with spinach, horseradish, and sour cream.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

1.2 kg potatoes, peeled and cut into 2 cm pieces.
1/3 cup sour cream
2 tbsp. prepared horseradish
6 tablespoons unsalted butter
2 cups small spinach
2 New York steaks, 2.5 cm thick (approximately 350 g each)
1 clove of garlic
2 tbsp. l. olive oil
1 large shallot, chopped
2 tablespoons Dijon mustard
2 tbsp fresh thyme leaves, chopped
1 cup dry white wine

Ingredient Substitution Suggestions

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Cooking the dish according to the recipe:

Place the potatoes in a large microwave-safe bowl and add 2 tablespoons of water. Cover tightly with plastic wrap and poke a few holes in the wrap. Microwave the potatoes until tender and easily mashed with a fork, about 15 minutes.
Carefully remove the film (be careful not to burn yourself with hot steam), add the sour cream, horseradish, 4 tablespoons of butter, 1 teaspoon of salt, and a pinch of freshly ground black pepper to a bowl, and mash until smooth. Stir in the spinach until wilted and evenly distributed.

Rub both sides of each steak with a garlic clove, then place the clove in a large cast-iron skillet. Sprinkle the steaks on both sides with 2 teaspoons of salt and black pepper to taste.
Add olive oil to a skillet and heat over medium heat until shimmering. Add the steaks to the skillet and cook, without moving, until a crust forms (the steak should release easily from the pan), about 5 minutes. Flip the steaks and continue cooking until the crust is browned and the internal temperature reaches 125°F (51°C) for medium-rare. Transfer the steaks to a cutting board and let them rest for 10 minutes before slicing. Discard the garlic clove.
Meanwhile, turn off the heat and let the pan cool for about 2 minutes. Turn the heat to medium-low and add the shallots. Cook, stirring occasionally, until softened and deep golden, about 2 minutes. Add the mustard and thyme leaves and toss to coat evenly.
Pour in the white wine and simmer until thickened and reduced by half, 4-5 minutes. Stir in the remaining 2 tablespoons of butter until melted.
Thinly slice the steaks across the grain and arrange on plates. Drizzle with the sauce and serve with potatoes.

Categories:

recipe / Calorie content of prepared meals / Microwave oven / Main courses / Meat / Vegetables and mushrooms / / Potato dishes / Mashed potatoes / Food Network - recipes

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