Steakhouse Style: Pan-Seared Beef Striploin with Roasted Garlic Mashed Potatoes
Servings: 4-6
Cooking Time: 45-50 minutes
Description: Indulge in the rich flavors of a traditional steakhouse with this pan-seared beef striploin recipe, served with creamy roasted garlic mashed potatoes.
Ingredients:
For the Beef Striploin:
- 1.5-2 pounds beef striploin, tied with kitchen twine
- 2 tablespoons olive oil
- 1 tablespoon butter
- 2 cloves garlic, minced
- 1 teaspoon dried thyme
- Salt and pepper, to taste
For the Roasted Garlic Mashed Potatoes:
- 3-4 large potatoes, peeled and chopped into 1-inch cubes
- 2 heads of garlic, separated into individual cloves
- 2 tablespoons unsalted butter
- 1/2 cup heavy cream or half-and-half
- Salt and pepper, to taste
- Fresh parsley, chopped (optional)
Instructions:
- Preheat the oven: Preheat the oven to 400°F (200°C).
- Prepare the potatoes: Place the chopped potatoes in a large pot and add enough cold water to cover them. Bring to a boil over high heat, then reduce the heat to medium-low and simmer for 15-20 minutes, or until the potatoes are tender when pierced with a fork. Drain the potatoes and set them aside.
- Roast the garlic: Place the garlic cloves on a sheet of aluminum foil, drizzle with olive oil, and fold the foil to create a packet. Roast in the preheated oven for 30-40 minutes, or until the garlic is tender and caramelized. Squeeze the garlic out of its skin and set it aside.
- Make the mashed potatoes: In a large saucepan, combine the roasted garlic, butter, and heavy cream or half-and-half. Mash the potatoes with a potato masher or a fork until they’re smooth and creamy. Season with salt and pepper to taste.
- Season the beef: Rub the beef striploin with the olive oil, then season with salt, pepper, and thyme.
- Pan-sear the beef: Heat a large skillet over high heat. Add the butter and swirl it around to coat the pan. Sear the beef striploin for 2-3 minutes per side, or until it reaches your desired level of doneness. Transfer the beef to a plate and let it rest for 5-10 minutes before slicing.
- Serve: Slice the beef striploin against the grain and serve with the roasted garlic mashed potatoes. Garnish with chopped parsley, if desired.
Tips and Variations:
- For a more intense garlic flavor, increase the number of garlic cloves or use roasted garlic paste.
- Add some sautéed spinach or mushrooms to the mashed potatoes for extra flavor and nutrients.
- Substitute the striploin with a ribeye or filet mignon for a different flavor profile.
- Serve with a side of roasted vegetables, such as asparagus or Brussels sprouts, for a well-rounded meal.
Picture:
[Image description: A beautifully plated dish featuring a pan-seared beef striploin with a rich, brown crust, served atop a bed of creamy roasted garlic mashed potatoes. The beef is sliced against the grain, and a sprinkle of chopped parsley adds a pop of color to the dish. The potatoes are slightly browned and have a golden-brown crust, with a few caramelized garlic cloves scattered throughout.]
I hope you enjoy this recipe! Let me know if you have any questions or if you’d like any variations or substitutions.
