Pan-seared steaks with mustard mashed potatoes Served with green beans.

Todays recipe is for when you want to treat your partner for a fancy dinner and you want them to think that you have worked hard in making it while it is very simple and easy, you wont even notice that you did any work at all. 

I apologize for the quality of the pictures, I don’t have my professional camera with me and I had to use the camera from my Iphone.

 

Pan-seared steaks with mustard mashed potatoes

Served with green beans.

Things you need:

2 beef steaks at room temperature.

2 tsp of mixed pepper corn freshly grounded.

3 tsp of salt.

5 large yellow potatoes.

2 tbsp butter at room temperature.

1/2 cup of milk.

1 1/2 tbsp mustard.

1 tsp of salt.

Zest of 2 limes.

Green beans (the portion depends on how much you want).

1 tsp of salt.

1 tsp garlic powder.

Execute:

Get your steaks ready by rubbing salt and the freshly grounded pepper and let it rest for 1 minute. Get a large pan and over a high heat let your pan get hot first before throwing in your steak once you see smoke coming out of the pan put oil in the pan and put in the steaks by laying the steaks away from you, add some rosemary and 2 garlic cloves in the pan and sear the steaks 3 to 4 minutes each side. Don’t forget to sear in the sides of the steaks. 

Once you get the color on the steaks put the steaks in the oven for 6 minutes on 350 degrees. Take out the steaks from the oven, remove the steaks from the pan and let the steaks rest for at least 8 minutes. (if you cut the steaks while they are pipping hot all the juices will run out from them and the steaks will go dry). 

Wash your potatoes and throw them in boiling water, to know they are cooked perfectly poke them with a knife and you should feel like you’re poking butter, the knife should go in smoothly without any force. Take the potatoes out and throw them in an ice bath that will stop the cooking process.

Peal the potatoes put them back to the same pot add the butter, salt, and start mushing start adding the milk gradually until you get that velvety smooth texture. Now for the mustard you could use the regular one or you could use Dijon. (The difference between the 2 is that the regular mustard will color your mash into yellowy color and the flavor will not be as strong as Dijon, if you want to use Dijon be careful because its flavor is more stronger and if you want to use Dijon start by adding half a tsp first and fold it in with the potatoes and taste along until you’re satisfied. I have used Dijon.)

For the green beans throw them in boiling water for maximum of 4 minutes, you don’t want them to turn to mush, you want them to be cooked but still have some crunch to them. Throw them in an ice bath once cooked, strain the water off them add the chili flakes for some heat and the lime zest, salt and the garlic powder. Sautée the beans for about 30 seconds just to give them some color and squeeze some of lime juice to lift everything up. 

Serve up with some red win and enjoy the meal.