dinner · everyday
Seared beef tenderloin with crisp potato stacks
Pan-seared beef tenderloin basted with butter and thyme, served beside crisp roasted potato stacks. A dinner for two that rewards careful timing.
- Time
- 55min
- Steps
- 4
Ingredients
Tick what you already have.
Allergens
Contains milk.
Worked out from the ingredient names, so it can miss what a brand adds or what a factory handles. Swaps change it too. Always read the labels, and if an allergy is serious, check every product. Allergies, food safety and our disclaimer.
Shopping list
You have everything. Go cook.
Add to a party menuWhat did you use up?
Tick what's finished. The rest stays in your pantry.
Find them at a store
Amazon Fresh and Whole Foods Market deliver in parts of the US only; Amazon checks your address at checkout. We guess your country from your device's time zone, on your device.
Affiliate links: if you buy through them, the store may pay Pantry Hand a commission. It doesn't change your price, and stores are listed alphabetically, not by what they pay. As an Amazon Associate, Pantry Hand earns from qualifying purchases.
Equipment
You'll need: Oven, Rimmed sheet pan.
Helpful, not essential: Kitchen thermometer.
Missing a basic? Shop knives, boards, pans and more
Equipment links are Amazon affiliate searches: if you buy through them, Amazon may pay Pantry Hand a commission. It doesn't change your price, and we don't pick or rank products. As an Amazon Associate, Pantry Hand earns from qualifying purchases.
Method
-
1
Slice the Yukon Gold potatoes thinly and pile them in small overlapping stacks on a baking tray, drizzled with half of the oil.
-
2
Roast at 220°C (425°F) until golden and tender.
-
3
Sear the beef in the remaining oil, adding the butter and thyme sprig near the end and spooning it over the meat, until it reaches 63°C (145°F).
-
4
Rest the steaks for at least 3 minutes, then serve with the potato stacks.
