Rosemary Garlic Steak with Crispy Potatoes

Ingredients

• Beef tenderloin

  raw, separable lean and fat, trimmed to 1/8" fat, all grades

  6 oz or 170g

• Potato

  raw, with skin

  1 Potato medium or 213g

• Olive oil

  2 tbsp or 27g

• Rosemary

  dried

  1 tsp or 1g

• Garlic powder

  1 tsp or 3g

• Salt

  table

  1 dash or 0.4g

• Black pepper

  ground

  1 dash or 0.1g

Directions

1. Preheat your oven to 425°F (220°C).
2. Toss the potato wedges with half of the olive oil, rosemary, garlic powder, and salt and pepper if you'd like. Spread them out on a baking sheet.
3. Roast the potatoes in the preheated oven for 20 minutes, or until golden and crispy, turning halfway through.
4. While the potatoes are roasting, heat remaining olive oil in a skillet over medium-high heat.
5. Season the beef steaks with the remaining rosemary and garlic powder. Salt and pepper both sides.
6. Place the steaks in the hot skillet and cook for 4-5 minutes on each side, or until they reach your desired level of doneness.
7. Remove the steaks from the skillet and let them rest for a few minutes before serving.
8. Serve the steaks alongside the crispy roasted potatoes.