|2 servings||calories per servings 878||protein serving 94 g||carbs per serving 45 g||total fat per serving 33 g|
Comfort food, with a twist. Frying a steak in a pan is about as easy as it gets, and yet there are few meals as classically elegant. Add silky mashed potatoes and some beautiful radishes and shallots, sautéed in the same pan used to cook the steak, and you’ve got a dinner worthy of your very favorite dining partner.
|Nutrition Facts||/ Per Serving|
|Total Fat||33 g|
|Saturated Fat||14 g|
|Trans Fat||0 g|
|Polyunsaturated Fat||1 g|
|Monounsaturated Fat||9 g|
|Total Carbohydrates||45 g|
|Dietary Fiber||6 g|
Peel potatoes, and cut them into 1-inch pieces. In a small saucepan place potatoes and 1/2 teaspoon PeachDish Salt, and cover them with water. Place over high heat. When water comes to a boil, reduce heat just enough to maintain a heavy simmer. Cook until potatoes are so tender they come apart when prodded with a fork, 12-15 minutes.
When potatoes are fully cooked, remove and reserve about 1/2 cup cooking liquid. Drain the potatoes well. Place the drained but still hot potatoes in a mixing bowl.
Using a potato masher or a fork, mash the potatoes until smooth. Stir in 1 pat butter. Stir in just enough of the reserved cooking liquid to bring the potatoes to your desired consistency. Taste and adjust seasoning as desired. Cover to keep warm.
While potatoes are cooking, prepare your mise en place: Trim and thinly slice radishes (halve or quarter large radishes lengthwise before slicing). Pick and chop parsley leaves. Peel and thinly slice shallots.
Season steaks on all sides with a total 1/4 teaspoon PeachDish Salt. Let stand at room temperature.
Heat a sauté pan over medium-high heat. Coat with 1 teaspoon cooking oil. Stand steaks in pan on their fat side (you can hold with tongs, or prop them against each other). Cook until well browned on bottom, about 2 minutes.
Lay steaks flat in the pan, and cook 1-2 minutes per side for rare to medium-rare. For medium, cook 2-3 minutes per side. For medium-well, cook 4-6 minutes per side. Remove steaks from the pan, and let rest while you cook the vegetables.
Reduce heat under sauté pan to medium then add shallots and radishes. Cook while stirring until shallots begin to become translucent, 4-5 minutes.
Stir cooking wine into radishes and shallots. Remove from heat then melt in 2 pats butter. Finish with chopped parsley, taste and adjust seasoning as desired with remaining PeachDish Salt.
Serve steaks with potatoes and vegetables on the side. Enjoy!
Seth worked with top chefs in New York and in Atlanta, and worked as the Program Director for a farm to school pilot program aimed at developing standards-based, hands-on garden and cooking curriculum for children from kindergarten to fifth grade. Seth also spent several years working as a farmers market chef in Atlanta. During this time, he established and developed connections between the market and local schools, after-school clubs, senior living facilities, and other community organizations. At these community connection posts, he shared his culinary knowledge and expertise, giving hands on cooking instruction as he explained how farmers markets can benefit an individual's health and community. In 2016, Chef Seth was named a Georgia Grown Executive Chef for his commitment to locally grown food.Learn More...