Description
This warm and comforting dish features tender seared beef and crisp roasted baby potatoes, all coated in a glossy garlic butter sauce.
Ingredients
- 1 1/2 pounds beef sirloin or top round, cut into 1-inch cubes
- 1 1/2 pounds baby potatoes, halved (use Yukon Gold or red potatoes)
- 4 tablespoons unsalted butter
- 3 tablespoons olive oil, divided
- 6 cloves garlic, minced
- 1 teaspoon smoked paprika
- 1 teaspoon dried thyme (or 1 tablespoon fresh, chopped)
- Salt and black pepper, to taste
- 2 tablespoons Worcestershire sauce
- 2 tablespoons chopped fresh parsley (for garnish)
- Optional: 1/4 cup grated Parmesan for finishing
Instructions
- Preheat your oven to 425°F (220°C) and place a rimmed baking sheet in the oven to heat.
- Pat the beef cubes dry and season with salt, pepper, and smoked paprika.
- Toss the halved baby potatoes with 1 tablespoon olive oil, a pinch of salt, and half the thyme. Spread potatoes on the preheated baking sheet and roast for 20–25 minutes until golden and tender, flipping halfway.
- While the potatoes roast, heat 1 tablespoon olive oil in a large skillet over medium-high heat and sear beef cubes in batches, about 2 minutes per side for medium-rare. Remove beef and set aside.
- Reduce heat to medium and add remaining tablespoon olive oil and 4 tablespoons butter to the skillet. Stir in minced garlic and cook until fragrant, about 30–45 seconds. Add Worcestershire sauce and remaining thyme; stir to combine.
- Return beef to the skillet, toss to coat in garlic butter, and heat through for 1–2 minutes. Add roasted potatoes and gently fold them into the beef and sauce.
- Garnish with chopped parsley and optional Parmesan, serve hot.
Notes
For a one-pan dinner, roast potatoes first and finish beef in the same sheet pan under the broiler for 2–3 minutes after searing.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American