Steak and Potatoes gets a makeover! Check out our Seared Filet Mignon recipe with Oven Steak Fries.

Recipe by Chef Erin Eastland
Photos by Amy Sheridan

Listen, sometimes a man just wants a big ol’ plate of meat and potatoes. But sometimes that man is out manned by a woman…a woman who wants more than just a microwaved hunk of meat and a few chopped up russet potatoes.

What she likes is a lustrous medallion of Piedmontese beef sprinkled with nothing but our finest Ravida Sicilian Sea Salt and a few sprigs of parsley. And as for those potatoes? Let’s remix those into something a little more appetizing. For instance, oven baked steak fry wedges drizzled in one of our favorite artisan extra virgin olive oil and a handful of salt.

Directions

1. Rinse and cut the potatoes (skin on) into long steak fries sized pieces and put into a medium sauce pot with cold water.
2. Bring the potatoes to a boil, cook for 2 minutes and then transfer them to a paper towel lined sheet pan.
3. Let cool and dry out slightly.
4. Remove the paper towels and coat evenly with 4 TBS of the regular olive oil, 1 TBS of the sea salt and fresh pepper.
5. Bake for 20-30 minutes until golden brown, crispy skinned and soft in the middle.

1. Heat a large saute pan (one you can transfer to the oven) over high heat.
2. Season the steaks with the remaining good salt, fresh pepper, and olive oil.
3. Coat the bottom of the saute pan with a little regular olive oil and sear the steak well on one side to form a nice brown crust (about 3 minutes.)
4. Flip the steaks and transfer to the preheated oven for another 5-10 minutes, depending on how you like your meat cooked and the thickness of your filets.

1. Let the meat rest about 8 minutes, off the hot pan, after you take it out of the oven to re-absorb all of it’s juices. Don’t skip this part.
2. Serve with the crispy oven fries, a lemon wedge and drizzled with the spicy olive oil.
3. Garnish with chopped chives.

Happy cooking,
Erin