Pan-Roasted Beef Filet with Rosti Potatoes

1. 1

   Squeeze as much liquid from the potatoes as possible.

2. 2

   Put the potatoes in a large bowl and stir in the chives and parsley; season with salt and pepper.

3. 3

   In a large nonstick skillet, melt 4 tablespoons of the butter in the oil.

4. 4

   Stir in the potatoes and spread in an even layer.

5. 5

   Cook over moderate heat, turning once, until the potato cake is golden and crisp, 35 minutes; keep warm.

6. 6

   Preheat the oven to 400.

7. 7

   Season the meat with salt and pepper.

8. 8

   In a large ovenproof skillet, sear the meat over high heat, turning once, until well browned, about 8 minutes.

9. 9

   Transfer the skillet to the oven and roast the meat for 15 minutes for medium rare.

10. 10

    Transfer the steaks to a plate.

11. 11

    Set the skillet over high heat.

12. 12

    Add the demiglace and thyme and cook, stirring, until reduced to 1/4 cup.

13. 13

    Swirl in the remaining 2 tablespoons of butter and season with salt and pepper.

14. 14

    Cut the potato cake into 4 wedges and transfer to warmed plates.

15. 15

    Set the steaks on the wedges.

16. 16

    Drizzle the sauce around the steaks and serve at once.

* Per serving · 4 servings · Values may vary.

No additional tips available.