The Best Steak & Potatoes Ever

Steak and potatoes, treated like a bistro plate. Crispy smashed Yukon potatoes roast under thyme and flaky salt while Pre petite sirloin sears off in beef tallow, then the same pan becomes a cognac cream sauce with a hit of Dijon. Pre's grass-fed sirloin stays lean and tender enough to handle the richness without losing the beefy flavor. The kind of weeknight win that tastes like it took all day.

Total Time: 1 hour 15 minutes

Servings: 2

---

Steak and Potatoes Ingredients

• 1 package (2 steaks) Pre petite sirloin

• 1.5 pounds baby Yukon potatoes

• 5 tablespoons beef tallow, divided

• 1 teaspoon flaky salt

• 1 tablespoon fresh thyme

• 1/2 teaspoon garlic powder

• 1/2 teaspoon freshly ground black pepper

• Salt and freshly ground black pepper, to taste

• 1 shallot, minced

• 2 ounces cognac

• 4 ounces beef stock

• 4 ounces heavy cream

• 1 tablespoon Dijon mustard

• Fresh parsley, chopped, for garnish

Instructions:

1. Preheat oven to 450º F.

2. Add baby Yukon potatoes to a pot and cover with cold water by 1 inch.

3. Bring to a boil, reduce heat, and cook for 15 minutes.

4. Drain and let dry in the colander for 5 minutes.

5. On a large parchment-lined baking sheet, lay out the potatoes and, using the bottom of a heavy glass, smash them down to about 1/2 inch.

6. Melt 3 tablespoons beef tallow in a measuring cup and brush generously over the smashed potatoes.

7. Sprinkle with flaky salt, fresh thyme, garlic powder, and freshly ground black pepper.

8. Roast for 35 minutes or until golden and crispy.

9. Pat sirloins dry with a paper towel and season with salt. (Why: removing surface moisture helps develop a deeper, browned crust.)

10. In a stainless steel pan, melt 1 tablespoon beef tallow and cook sirloins to desired doneness, about 4 minutes per side for medium rare. Let rest on a plate for at least 5 minutes, and do not wipe out the pan. (Why: resting allows juices to redistribute, keeping the meat moist.)

11. In the same pan, melt 1 tablespoon beef tallow, then add the minced shallot and sweat until transparent, about 5 minutes.

12. Season with a pinch of salt and pepper, then add 2 ounces cognac.

13. Turn off the heat entirely and carefully light the pan on fire with a stick lighter. Let it burn for a few moments before blowing out the flame.

14. Turn the heat back on and let the alcohol cook down for another minute.

15. Add 4 ounces beef stock and reduce by half, scraping up all the browned, sticky bits at the bottom of the pan.

16. Add 4 ounces heavy cream and 1 tablespoon Dijon mustard.

17. Reduce once more to desired consistency.

18. To serve, lay out potatoes as a bed and top with sliced steak. Smother the whole thing in pan sauce and finish with chopped parsley.

    
    

Notes: Adding cognac and lighting it on fire is optional. Be careful of eyebrows.