Directions

PREP🥒

1 hour before cooking, take out the steak, remove from the packaging, and allow it to sit at room temperature on a plate to temper.

1. Preheat the oven to 450F.

2. Wash and dry the potatoes. Place the potatoes onto a cutting board and slice one side to give you a stable base.
3. Using chopsticks or a wooden spoon on either side, cut thin slices into the potato without going all the way through it.  This will create the layered effect in the hasselback potatoes.
4. Place 6 tablespoons of butter into a small pot and melt over low heat. Add half of the rosemary and a few cloves of garlic en chemise to the pot to infuse the flavor.  Crush a few more cloves of garlic en chemise, the remaining rosemary, and 2 tablespoons of butter for your basting kit.

5. Brush the potatoes with the clarified butter, season them with S&P Seasoning, and transfer them to the oven for 30 minutes.

6. While the potatoes are cooking, it’s time to prep the rest of the ingredients.
7. Peel and finely mince 2 tablespoons of shallot.

8. Snap off the woody ends of the asparagus and cut into 2 inch pieces.  Transfer the asparagus to a mixing bowl, add a drizzle of oil, and season with S&P Seasoning.

9. Lay the asparagus in a single layer on a sheet tray lined with parchment paper and reserve until ready to cook.

HOW TO COOK 🍳

1. After the potatoes have cooked for 30 minutes, remove them from the oven, brush them again with the clarified butter, and place them back into the oven for 15-20 more minutes or until they are golden brown, delicious, and cooked through.

2. Season the steaks on all sides with S&P Seasoning.

3. Heat a large saute pan over high heat.
4. Add the canola oil to the preheated pan. Just before the oil begins to smoke, add the steak to the pan.
5. While cooking over high heat, use tongs to flip the steak every 30 seconds. Continue flipping for about 4-5 minutes for a solid medium rare. If you’d like your steak cooked more or less, simply increase or decrease the amount of cooking time.
6. Add the rosemary, garlic, and 2 tablespoons of butter to the pan and baste the steak.
7. Remove the steak from the pan and set aside on your cutting board, topped with garlic and rosemary, to rest.
8. While the steak is resting, it’s time to make the sauce and finish the asparagus.
9. Add the asparagus to the oven and cook for 5 minutes until al dente.
10. Heat the saute pan the steak was cooked in over medium low heat.  Add the shallots to the pan and cook for 1-2 minutes or until softened.
11. Once the shallots have cooked, add the Sauce Diane to the pan and bring to a simmer, stirring to emulsify.

12. Remove the pan from the heat and season withS&P Seasoning, vinegar, and black pepper to taste.

13. Now, it’s time to plate! Plate up those beautiful hasselback potatoes with a finishing touch of S&P Seasoning.

14. Carve the steak and plate the asparagus decoratively underneath the steak. Place the hasselback potatoes alongside, top the dish with a drizzle of sauce, and a finishing touch of S&P Seasoning. Dig in and enjoy!!!