Want to class up the joint? Bring a higher class of heckler to your dinner table? You'll be beating the paupers off with a stick when you have this steak and white wine demi-glace on the menu. (Even the words sound like you're a fancy pants.) Potatoes are roasted in butter and tossed with garlic, peas, and herbs. Those same herbs are added to the delectable sauce, a rich troika of white wine, demi-glace, and butter. We'd say you'll be licking your fingers after, but you're way too posh for that.
Cut potatoes into ½" dice.
Place a medium oven-safe pan over medium-high heat and melt half the butter (reserve remaining for sauce). Butter should be melted, not browned. Add potatoes and stir 1 minute.
Cover, reduce heat to medium, and cook 5 minutes, stirring once halfway through.
Uncover, place pan in hot oven, and roast until golden brown and tender, 20-22 minutes, stirring once halfway through.
Place a dry towel on handle of pan after removing it from oven to remind you it's very hot. Season with ¼ tsp. salt and a pinch of pepper. Set aside.
While potatoes cook, prepare ingredients.
Prepare the Ingredients
Stem and mince parsley and oregano.
Pat steaks dry, and season both sides with ½ tsp. salt and ¼ tsp. pepper.
Cook the Steaks
Place a medium pan over medium heat. Add 2 tsp. olive oil and steaks to hot pan.
Cook until steaks are browned and reach a minimum internal temperature of 145 degrees, 5-7 minutes per side.
Remove steaks to a plate, tent with foil, and rest at least 3 minutes.
Reserve pan; no need to wipe clean.
While steaks cook, finish potatoes.
Finish the Potatoes
Carefully, stir peas and garlic into cooked potatoes.
Return to oven and bake until peas warm through, 2-3 minutes.
Stir in parsley and oregano (reserve pinches of both for sauce). Season with ¼ tsp. salt and ¼ tsp. pepper. Set aside.
Make the Sauce
Return pan used to cook steaks to medium-high heat. Add white cooking wine and beef demi-glace to hot pan and bring to a boil. Cook until reduced by half, 1-3 minutes.
Remove from burner and swirl in remaining butter. Add any accumulated juices from resting steaks, remaining parsley, and remaining oregano.
Plate dish as pictured on front of card, placing steak on sauce. Bon appétit!