Description
A quick and delicious recipe featuring seared beef and crisp potatoes, enhanced with garlic and butter for a rich flavor.
Ingredients
Scale
- 680 g (1.5 lb) beef sirloin or top round, cut into 2–3 cm (3/4–1 inch) cubes
- 500 g (1.1 lb) Yukon Gold or small red potatoes, sliced into 1 cm (1/3 inch) rounds
- Kosher salt, to taste
- Freshly ground black pepper, to taste
- 60 g (1/4 cup / 4 tbsp) unsalted butter
- 2 tbsp (30 ml) neutral oil with a high smoke point
- 4 large cloves of garlic, minced (about 12 g)
- 2 tbsp chopped fresh parsley (optional)
- 60 ml (1/4 cup) low-sodium beef stock or dry white wine
- 1/4 tsp smoked paprika or crushed red pepper (optional)
Instructions
- Parboil the potatoes in salted water for 5–6 minutes until just tender. Drain, spread on a tray, and pat dry.
- Pat the beef cubes dry and season with salt and pepper. Let sit for 5 minutes.
- Heat oil in a skillet over medium-high heat. Cook potatoes until golden and crisp on both sides, about 7–9 minutes total. Transfer to a plate.
- In the same skillet, sear the beef in batches for 2–4 minutes until medium-rare. Transfer to the plate with potatoes.
- Lower heat and deglaze the pan with stock or wine, scraping up browned bits. Add butter and garlic, stirring until fragrant.
- Return beef and potatoes to the pan and toss gently to coat in sauce. Finish with parsley and paprika, if using, and serve immediately.
Notes
Tips for success: Ensure the skillet is hot before adding the meat. Avoid crowding the pan to ensure a proper sear. You can prepare the potatoes in advance to save time.
- Prep Time: 15 minutes
- Cook Time: 18 minutes
- Category: Main Course
- Method: Skillet
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 520
- Sugar: 2g
- Sodium: 520mg
- Fat: 30g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 38g
- Cholesterol: 110mg