Skillet tenderloin and duck fat potatoes

By Patrick Mathieu
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This one is for the ‘glamper’ – or anyone that enjoys a nice gourmet meal even when they are out in the woods. There’s no shortage of style with this recipe!

SERVES
4
 TO
5
TOTAL TIME

Ingredients

  • 1 tablespoon duck fat or butter
  • 500 grams fingerling potatoes, sliced in half
  • 3 garlic cloves, minced
  • 1 teaspoon thyme, chopped
  • 1 teaspoon rosemary, chopped
  • 1 teaspoon oregano, chopped
  • 4 beef tenderloin steaks, cut 5 centimetres thick
  • Kosher salt and fresh ground pepper

Garlic butter compound

  • 1/4 cup softened butter
  • 3 garlic cloves, minced
  • 2 anchovy fillets, minced
  • 1 teaspoon thyme, chopped
  • 1 teaspoon rosemary, chopped
  • 1 teaspoon oregano, chopped

Directions

  1. In a large cast iron skillet over medium high heat, add duck fat, potatoes, garlic, thyme, rosemary and oregano. Cook for about five minutes, stir and cook and additional three minutes or until fork tender. Remove and set on a plate.
  2. Heat the skillet to high heat. Add the steaks. Cook on all sides for three minutes until a nice crust is formed.
  3. Right before the steaks are done, make the garlic butter compound. Mix the butter, garlic, anchovy and fresh chopped herbs. Slather on top of steaks. Add the potatoes back to the pan and heat through and let the butter melt into the steaks.  Serve right out of the skillet!

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