Ingredients
For the sautéed beef:
500 g beef steak (rump steak, sirloin steak or entrecôte), cut into strips
2 tablespoons of olive oil
2 tablespoons of butter
2 cloves of garlic, chopped
1 teaspoon of smoked paprika
1 teaspoon of dry thyme
1 tablespoon of soy sauce
1 teaspoon of Dijon mustard (optional)
Salt and black pepper to taste
1 tablespoon chopped fresh parsley
For the roasted potatoes:
800 g new potatoes, cut in half
2 tablespoons of olive oil
1 tablespoon of butter
1 teaspoon sweet paprika
1 teaspoon of garlic powder
1 teaspoon of dry rosemary
Salt and black pepper to taste
Instructions
1. Prepare the roasted potatoes:
Preheat the oven to 200°C.
Mix the potatoes with the olive oil, melted butter, paprika, garlic powder, rosemary, salt and pepper in a salad bowl.
Arrange the potatoes on a baking sheet lined with parchment paper, cut side down.
Roast in the oven for 25 minutes, turning halfway through, until golden and crisp.
2. Prepare the sautéed beef:
While the potatoes cook, heat a large skillet over medium-high heat with the olive oil.
Add the beef pieces and sear them for 2-3 minutes on each side, until they are nicely browned.
Add the chopped garlic, smoked paprika and thyme. Stir well.
Pour in the soy sauce and Dijon mustard, and cook for another minute.
Add the butter and let it melt, basting the meat with the cooking juices.
Remove from the heat and sprinkle with chopped fresh parsley.
3. Dressing and service:
Serve the sautéed beef with the roasted potatoes.
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