All of the measurements below are approximate.
6 Yukon Gold Potatoes
16 Tbsp of Butter
3 Sprigs Rosemary
7 Sprigs Thyme
4 Cloves Garlic
Your choice cut of beef
.75 oz Dried Porcini Mushrooms
1 Sprig Rosemary
2 Sprigs Thyme
I'll leave the garlic cloves whole when cooking the potatoes to ensure that garlic doesn't get too brown and impart any bitter flavor.
I'll also spend the extra money for a ribeye.
I'll melt a few tablespoons of the flavored butter after I flip the meat the first time. I'll also add a few sprigs of thyme over the meat and then I'll butter baste the meat until done.
After a long day at work sometimes I can't bring myself to cook when I know I should. I have to summon up the energy to go shopping and make a meal. The farmer's market takes at least a half hour to get to so I went to the grocery store instead. I walked around the grocery store searching for a burst of culinary inspiration. I couldn't summon a dish or even part of a dish from my mind so I fell back on to a classic combination, meat and potatoes. I grabbed a bag of yukon gold potatoes. They are my favorite potato to make mashed potatoes with. I strolled by the meat section and grabbed some top sirloin. I wanted to get a ribeye, but I didn't want to spend the cash so I chose the cheaper option.
As I walked around I stared at the bag of potatoes and reminisced about duck confit that I had for dinner last week. I had it! I was going to confit potatoes....in butter! With this idea in my mind I picked up some butter, fresh rosemary, fresh thyme and a clove of garlic. At this point I wasn't sure how I was going to season the steak, but I was consumed with the idea for the potatoes.
I rush home to get cooking. I put my 3.5 quart dutch oven on the stove and melted two sticks of butter on low heat. Once the butter is melted I added 3 sprigs of rosemary, 7 sprigs or thyme and four cloves of sliced garlic. The garlic ended up being quite brown, but not burnt.
While the butter melted I washed and peeled the potatoes. I then took a small, round cookie cutter and ran it through the potatoes to create a cylinder of potato. I sliced the cylinder into about 3/4 inch pieces. Just so you know, I made delicious mashed potatoes from the remaining potato. I then submerged the potatoes in the butter mixture and then put them in a 350 degree oven for 1 hour (I gave it a stir half way through the cooking time). After the potatoes came out of the oven I let them cool for a bit, drained the butter and crisped them up in a dry non-stick pan. I strained the butter and then ran it through a cheese cloth. All the milk fat in the butter browned during cooking and was strained out so what I was left with was this delicious clarified butter with the pronounced flavor of the rosemary, thyme and garlic.
When it came time to cook the top sirloin I planned on using salt and pepper, however things took a turn for the best. I remembered that I had some dry porcini mushrooms. So I grabbed the mushrooms, rosemary, thyme, garlic power, onion powder, kosher salt and ground japones chilies. I ran the dried porcini mushrooms through my spice grinder to make a fine powder. I friendly chopped the rosemary and thyme. If I had estimate how much of each ingredient that I used I would say 3 tablespoons of porcini powder, 1 sprig of rosemary, 2 sprigs of thyme, 4 tablespoons of salt, 1 teaspoon of red pepper, 1 teaspoon of onion powder and 1 teaspoon of garlic powder. I then generously rubbed the sirloin with the mixture and heated 1 tablespoon of olive oil and 1 tablespoon of the reserved butter from the potatoes in a cast iron skillet. I cooked the top sirloin for a few minutes on each side. I let it rest and then heated the confit potatoes in a non-stick pan and seasoned with kosher salt.
After all of that cooking, I plated the top sirloin on the plate with five potatoes adorning it's side.