Categories: beef, dinner, fancy stuff, potatoes

Ingredients

• For olive oil mash:
• 14 oz Yukon gold potatoes, peeled and halved
• Olive oil
• Freshly grated Parmesan cheese
• 1/2 stick butter
• For steak:
• 2 sirloin steaks, (7 oz, 1" thick)
• Salt and pepper to taste
• Olive oil
• 1/2 stick butter
• 2 shallots, peeled and diced
• Fresh thyme, 3 sprigs, leaves picked
• 1 large wineglass of Chianti
• 2 sprigs watercress
• Extra-virgin olive oil (garnish)

Directions

1. Boil potatoes until soft

2. Drain and let sit for 4 minutes

3. Mash, stirring a generous splash of olive oil, Parmesan, and butter

4. Season with salt and pepper

5. Heat a frying pan

6. Season steaks and brush them with olive oil

7. Hold steaks fatty-edge down in the frying pan to color the fat

8. When the fat is golden, fry the steaks for 8 minutes total, turning every minute

9. Remove from the pan to rest

10. Turn heat down and add a small hunk of butter to the pan

11. Fry the shallots and thyme for 4 minutes

12. Add wine and let cook until it reduces by half

13. Pour back in the juices that come out of the meat while resting

14. Add remaining butter, and take the pan off the heat

15. Stir to emulsify

16. Season and serve over the steak and mashed potatoes with scattering of watercress and drizzle of good olive oil

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