Couple of Minute Steaks and Potato Ragout
Savor the perfect weeknight dinner with this quick and hearty recipe for Couple of Minute Steaks and Potato Ragout. This dish features tender, juicy minute steaks seared to perfection and paired with a creamy Yukon Gold potato ragout infused with garlic, shallots, fresh thyme, and a rich chicken broth base. The ragout, simmered to velvety perfection with a splash of heavy cream, is the ultimate comfort food, complementing the melt-in-your-mouth steak. In just 40 minutes, you’ll create a satisfying meal that’s bursting with flavor and topped with a sprinkle of fresh parsley for a bright finish. Ideal for two, this recipe is perfect for a cozy, indulgent dinner that feels gourmet yet is surprisingly easy to prepare. Keywords: minute steaks recipe, potato ragout, quick weeknight dinner, creamy potato side dish, steak and potatoes recipe.
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Recipe Information
Ingredients
- 2 pieces Minute steaks
- 4 medium Yukon Gold potatoes
- 3 tablespoons Olive oil
- 2 tablespoons Unsalted butter
- 3 cloves Garlic
- 2 medium Shallots
- 1 cup Chicken broth
- 0.5 cup Heavy cream
- 4 sprigs Fresh thyme
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Fresh parsley
Instructions
Peel the potatoes and chop them into bite-sized cubes.
Finely mince the garlic, and thinly slice the shallots.
Heat 2 tablespoons of olive oil in a medium-sized skillet over medium heat. Add the potatoes and sauté them until golden brown and slightly crispy, about 8-10 minutes.
Add the garlic, shallots, and thyme sprigs to the skillet with the potatoes. Sauté until the garlic is fragrant and the shallots are translucent, about 2 minutes.
Pour in the chicken broth and bring the mixture to a simmer. Reduce the heat to low, cover, and let it cook for 10 minutes or until the potatoes are tender.
Stir in the heavy cream and season with 0.5 teaspoons of salt and 0.25 teaspoons of black pepper. Let the mixture simmer uncovered for an additional 2-3 minutes until slightly thickened. Remove from heat and discard the thyme sprigs.
While the potato ragout is cooking, season both sides of the minute steaks with the remaining salt and black pepper.
Heat the remaining 1 tablespoon of olive oil and 1 tablespoon of butter in a second skillet over high heat. Once the butter is melted and bubbling, sear the steaks for 1-2 minutes per side, depending on your preferred doneness.
Transfer the steaks to a plate and let them rest for 5 minutes before serving.
Serve the steaks alongside the creamy potato ragout, and sprinkle with chopped parsley for garnish. Enjoy!
Nutrition Facts
Calories |
876 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 60.1 g | 77% | |
| Saturated Fat | 25.4 g | 127% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 146 mg | 49% | |
| Sodium | 1350 mg | 59% | |
| Total Carbohydrate | 56.1 g | 20% | |
| Dietary Fiber | 4.7 g | 17% | |
| Total Sugars | 3.3 g | ||
| Protein | 28.7 g | 57% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 87 mg | 7% | |
| Iron | 4.7 mg | 26% | |
| Potassium | 1701 mg | 36% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
