Ree Drummond can get a hearty steak and potatoes dinner on the table in just 16 minutes and her recipe is so easy. The Pioneer Woman star shared her tips and tricks for this flavorful and quick meal option that’s the perfect weeknight dinner.
Ree Drummond’s steak medallions with potatoes recipe is ready in 16 minutes
Drummond demonstrated how to make her steak medallions with potatoes recipe on an episode of The Pioneer Woman. “So this dish calls for small little steak medallions and I’m using beef filet,” she shared.
After seasoning the meat with Montreal Steak Seasoning, she placed the filets in a “really hot” cast iron skillet with butter and olive oil, seasoned side down, then sprinkled more steak seasoning on top.
“And the good thing about beef filets is even if you undercook them a little bit, they’re still delicious,” she shared. “You definitely don’t want to overcook them.”
She cooked the steaks over medium-high heat until they were medium-rare, which she said would take two to three minutes of cook time per side.
‘The Pioneer Woman’ star makes a delicious onion sauce
Drummond removed the steaks from the skillet then turned the heat to medium. While the steaks were set aside to rest, she added onions, garlic, thyme, and oregano to the pan to cook in the butter, oil, and steak seasoning flavors. “You want the onions to get kind of dirty with all that yummy steak flavor and seasoning,” she explained.
She cooked the onions until they were golden and soft, which she estimated would take about six minutes. “I love caramelized onions,” she said. “It’s one of my favorite things in the world.”
The Pioneer Woman star added white wine, which she explained would evaporate quickly because the skillet is so hot. “It’s going to be this super flavorful onion sauce,” she said as the sauce started to reduce.
Drummond assembled her 16 minute meal
The Food Network host drained baby potatoes that she simmered until tender, then placed them on a serving platter. Drummond shared an easy trick for the meal — she used a small bowl to smash the potatoes slightly. “It just kind of breaks them open and makes them just a little more inviting,” she said.
She sprinkled salt over the potatoes and placed a bowl of horseradish sauce in the center of the potatoes.
Drummond finished the onions by adding butter to the pan, swirling it in to make the sauce “a little bit more rich and creamy.” She placed the onions on top of the potatoes, then followed with the steaks, topping it with the meat juice that accumulated on the plate. “This is the key — all of this flavor from the steaks as they’ve been resting. You don’t want to wash this down the drain, that would be a travesty.”
Before serving, she added onions to the top of each steak and sprinkled everything with fresh parsley.
The full recipe is available on the Food Network website.
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