Get ready for a memorable meal with this Steak and Roast Potatoes with Garlic, Tarragon & Mustard Butter recipe. This dish combines the robust flavours of steak and roast potatoes with the aromatic notes of a specially crafted butter, resulting in a meal that’s both comforting and gourmet.
The steak’s natural, meaty flavours are enhanced by the addition of a garlic, tarragon, and mustard butter. This butter, with its aromatic herbs and tangy mustard, melts over the hot steak, infusing it with a depth of flavour that’s simply irresistible.
Accompanying the steak are roast potatoes, their crispy exteriors and fluffy interiors making them the perfect side. These potatoes are more than just a side dish, though – they’re a delightful taste experience in their own right.
To round off the meal, the recipe includes a serving of the garlic, tarragon, and mustard butter. This butter, with its blend of aromatic, tangy, and creamy flavours, adds a final touch of indulgence to the dish.
This Steak and Roast Potatoes with Garlic, Tarragon & Mustard Butter recipe is an excellent choice for those nights when you want to treat yourself or your loved ones to a special meal. It’s a dish that’s sure to impress and satisfy.
Before you get started make sure you wash the veggies and gather the necessary cooking tools. For this recipe you will need a kettle, baking tray, saucepan, colander, aluminium foil, bowl and a frying pan.
Steak and Roast Potatoes with Garlic, Tarragon & Mustard Butter
Print RecipeIngredients
- 2 21-Day Aged Sirloin Steaks
- 450g Potatoes
- 8g Plain Flour
- 15g Honey
- 1 Bunch of Tarragon
- 30g Unsalted Butter
- ½ Rosemary
- 150g Chantenay Carrots
- 1 Garlic Clove
- 8.5g Wholegrain Mustard
Instructions
Step 1: Start with the Potatoes
Start by boiling your kettle. Allow your steak and butter to come to room temperature. Preheat your oven to 220°C. Pour a generous amount of oil onto a baking tray, enough to completely cover the bottom, and place it on the top shelf of your oven. Pour the boiling water into a large saucepan on high heat, adding 1/2 tsp of salt. Peel the potatoes and cut them into 2cm chunks. Add the potatoes to the boiling water and cook for 5-6 mins or until the edges have softened when poked with a knife.
Step 2: Roast the Potatoes
In the meantime, pick the rosemary leaves from their stalks and roughly chop them (discard the stalks). Once the potatoes are ready, drain them in a colander, return them to the pan, and sprinkle on the flour. Shake your pan to fluff up the potatoes, then sprinkle over half the rosemary. Carefully transfer your potatoes onto your hot baking tray in a single layer, turning them in the oil. Season the potatoes with salt, then roast on the top shelf of your oven until golden, about 30-35 mins, turning halfway through.
Step 3: Prepare the Carrots
While the potatoes are roasting, trim the carrots and halve them lengthways. Place them on a baking tray, drizzle over some oil and honey, and scatter over the remaining rosemary. Season with salt and pepper and toss to coat, then spread them out in a single layer. When the potatoes have about 25 mins left, place the carrots on the middle shelf of the oven, turning halfway through cooking. Peel the garlic clove(s), place them in a square of foil with a drizzle of oil, and scrunch to enclose. Roast on the baking tray with your carrots until the garlic is soft, about 10-12 mins. Carefully remove the garlic parcel from the oven.
Step 4: Prepare the Butter
While everything is cooking, pick the tarragon leaves from their stalks and roughly chop them (discard the stalks). Place the butter in a small bowl, add the tarragon and mustard, and season with salt and pepper. Mash with the back of a fork. Once the garlic is roasted, mash it with the back of a fork and add it to the bowl with the butter, mashing again until well combined.
Step 5: Cook the Steaks
About 8 mins before everything is ready, heat a drizzle of oil in a frying pan on high heat. Season the steaks with salt and pepper. When the oil is hot, add the steaks to the pan and brown for a minute on each side. Lower the heat slightly and cook for another 1-2 mins on each side for medium-rare.
TIP: Cook for 1-2 mins more if you prefer your steak more well-done.
IMPORTANT: Wash your hands after handling raw meat. The steak is safe to eat when the outside is cooked.
Step 6: Serve Your Meal
Place the steaks onto serving plates and spread the tarragon butter on top. Loosely cover with foil and let them rest for 2 mins. Then serve the roast potatoes and carrots alongside. Enjoy your meal!
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