INGREDIENTS:
1 tablespoon (15 ml) olive oil
1 tablespoon (15 grams) butter
1 pound (454 grams) diced potatoes
3 cloves garlic, minced
1 teaspoon (5 ml) chopped thyme
1 teaspoon (5 ml) chopped rosemary
1 teaspoon (5 ml) chopped oregano
2 strip loin steaks, lean
salt and pepper
Garlic Manicured Butter:
¼ cup (56 grams) soft butter
3 cloves garlic, minced
1 teaspoon (5 ml) chopped thyme
1 teaspoon (5 ml) chopped rosemary
1 teaspoon (5 ml) chopped oregano
PREPARATION:
In a large skillet over medium-high heat, heat olive oil, butter, potatoes, garlic, rosemary and oregano for about 3 minutes, stir and cook another 3 minutes or until tender. Remove and set aside on a plate.
Heat skillet over high heat and add tenderloins. Cook on each side for 3 minutes, until the outside is toasted. Reduce heat to medium-high and continue cooking as desired.
Prepare the garlic butter by mixing the ingredients.
Put it on the steaks and add the potatoes. Reheat and let the butter melt into the steaks before serving.