In this gourmet twist on steak ’n’ potatoes, a shallot-blue cheese butter is melted over the steak. Golden potatoes are made even more vibrant with the addition of tri-color carrots.
1/2 oz blue cheese, crumbled
1 1/2 tbsp organic, unsalted butter
1 tbsp chopped fresh flat-leaf parsley leaves
2 tsp minced shallot
2 tbsp olive oil, divided
2 yellow-fleshed potatoes (such as Yukon Gold), thinly sliced
4 4-oz beef tenderloin steaks
1/4 tsp each sea salt and fresh ground black pepper
2 cups thinly sliced tri-color carrots
Prepare blue cheese butter: In a small bowl, combine cheese, butter, parsley and shallot. Set aside.
In a large skillet on medium-high, heat 1 tbsp oil. Working in batches if necessary, arrange potatoes in a single layer in skillet and cook until golden and tender, 2 to 3 minutes per side. Transfer to a paper towel–lined plate and cover to keep warm.
In same skillet on medium-high, heat remaining 1 tbsp oil. Season steaks with salt and pepper. Add to skillet and cook, turning once, until browned and cooked to desired doneness, 7 to 9 minutes for medium-rare or 9 to 11 minutes for medium. Transfer to serving plates; cover to keep warm.
To skillet, still on medium-high, add carrots with 1/4 cup water and cook, stirring frequently, until just tender, about 2 minutes. To serve, divide potatoes evenly among plates with steaks; add carrots and top each steak with 1 tsp blue cheese butter.
Serving Size: 1 beef tenderloin steak and 1/4 of potatoes and carrots