Mushroom Steak and Hasseback Potatoes

by @sophisticatedcaveman

There’s nothing super fancy about this 24F20A72-127C-421C-A593-C5884C45318Ameal. Sometimes, you’re just hungry for steak and potatoes.

Serves 2

2 6-ounce sirloin or boneless ribeye steaks
2 Russet potatoes
1 tablespoon ghee, melted
1 pound asparagus, woody ends trimmed
1 tablespoon olive oil
coarse sea salt
coarsely ground black pepper

For the Mushrooms:
2 cups sliced mushrooms
2 tablespoons ghee
1 tablespoon fresh thyme
1 garlic clove, minced
1 cup chicken stock (check labels to make sure it is compliant)
sea salt and black pepper to taste

1. Preheat the oven to 400°F.
2. Scrub the potatoes and dry them well. Make vertical 1/8 inch cuts through each potato, taking care not to slice all the way through the potato.
3. Place the potatoes on a baking sheet. Brush with melted ghee and season with salt and pepper. Bake for 50-60 minutes, brushing with more ghee about 30 minutes through.
4. Rinse the asparagus and dry it well. Toss with the olive oil and season with salt and pepper.
5. Spread the asparagus in a single layer on a baking sheet. Roast for 10-12 minutes, tossing occasionally, until tender.
6. Pat the steaks dry and evenly season with salt and pepper.
7. Bring a dry cast-iron skillet to high heat. Add the steaks, leaving them undisturbed for 30 seconds. Flip the steaks and sear the other side. Continue flipping every 30 seconds or so, until the steaks are cooked to desired doneness (150°F for medium).
For the Mushrooms:
1. Heat two tablespoons of ghee in medium saucepan over medium high heat. Add the mushrooms and cook for 7-8 minutes until tender.
2. Add the garlic and cook until fragrant, about 30 seconds.
3. Pour in the chicken stock. Add the thyme and season with salt and pepper. Bring to a low simmer and cook until the sauce has reduced and thickened, about 10 minutes.

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