•2 tsp. Beef demi-glace
•1 oz butter
•2 garlic cloves
•0.125 oz fresh oregano
•0.125 oz fresh parsley
•5 oz peas
•2 sirloin steaks
•2 oz white cooking wine
•12 oz Yucatán potatoes
Preheat oven to 400 degrees
Cut potatoes to the size of dice. Place 1 tbsp of olive oil in a non stick pan on medium heat. Add potatoes and cook for 5 minutes. Transfer potatoes to a baking sheet and bake in oven for 20-22 minutes.
While potatoes bake, mince the garlic, parsley and oregano. Reheat pan used for potatoes to medium heat. Add a tbsp of olive oil. Cook steaks 5-7 minutes per side.
While steak cooks. Finish potatoes. Put potatoes into a non stick pan on medium heat. Mix in peas and garlic. Sauté for 3 minutes. Stir in parsley and oregano. Season with salt and pepper.
Plate steaks. While steaks rest, reheat pan used to cook steaks. Add white wine, and demi-glace. Cook until reduced by half (1-3 minutes). Remove from burner and swirl in butter.
Plate potato mixture and pour sauce over steaks. Enjoy!