|
|
| |
| For the
purist, the combination of steak and baked potato is true food
nirvana. We could not agree more. To achieve the epitome of
beef flavor, I don't adorn the steak with sauce, just a few
dashes of salt and freshly ground black pepper, then into a
hot skillet, and finally into a hot oven to finish. Just before
servicing, sprinkle on flakes of pure sea salt. Any pure sea
salt will do, but I especially like "Halen Mon" natural sea
salt granules from the coast of Wales.
|
|
|
|
| 2
6-8oz. tenderloin filets, trimmed of excess fat |
|
Salt
and black pepper |
| 1
tbsp. canola oil |
|
Sea
salt granules |
|
|
|
I
like to tie the filets into a round shape with kitchen string.
This aids in even cooking and provides for a nice presentation.
Heat the oven to 425°. Heat the oil in a skillet over medium
high heat.
Season the steaks with salt and pepper and sear in the skillet,
about 2 minutes on each side. Place the skillet in the oven
and roast the steaks for another 2 minutes per side. Remove
the skillet from the oven and place the steaks on a plate to
rest for 2 minutes. Reserve juices from steak.
This is excellent served with Pommes
de Terre Macaire.
To serve, place a wedge of the potato cake on a plate, top with
a steak, spoon over any pan juices and sprinkle with a few sea
salt granules. |
|
|
|
![]() |
|
