Seared Steak & Mashed Potatoes

The seared steaks, mashed potatoes with sautéed radishes and snap peas was most excellent tonight. The Mister fixed it all too! Well okay, I cooked and mashed the potatoes.



  • 2 tri-tip steaks
  • 3/4 pound Yukon Gold potatoes
  • 6 ounces sugar snap peas
  • 3 ounces radishes
  • 2 cloves garlic
  • 1 lemon
  • 1 bunch tarragon

In the knick knack bag:

  • 4 tablespoons butter
  • 1 shallot
  • 1 teaspoon coarsely ground black pepper
  • 1/4 cup heavy cream (in THE cutest little bottle)


  • Wash and dry the produce
  • Peel and thinly slice the garlic
  • Pick the tarragon off the stems, discard stems.
  • Peel and mince the shallot
  • Large dice the potatoes
  • Cut the radishes into wedges
  • Trim off the ends of the snap peas and discard; pull off and discard the string that runs the length of each pod
  • Zest the lemon to get 2 teaspoons of zest. Quarter & deseed the lemon.


First up, get the water boiling for the potatoes.  Add the potatoes to the pot of boiling water. Cook 15 minutes or so, until tender.

While the potatoes cook, in a medium nonstick pan, heat 2 teaspoons of olive oil on medium high. Add the radishes and season with salt and pepper. Cook, stirring occasionally, 2-4 minutes, or until brown and slightly softened.

Add the snap peas and garlic. Cook for several minutes until the peas are bright green and garlic is fragrant. Transfer to a bowl and set aside. Wipe out the pan.


By now, the potatoes have finished cooking. Drain thoroughly. Add the heavy cream and 1/4 of the butter and mash to your desired consistency.


Get the steaks on! Pat the steaks dry with paper towels and season with salt and pepper. Heat 2 teaspoons of olive oil on medium high until hot. Add the steaks and cook 3-5 minutes per side for medium rare, or until cooked to your desired doneness.


Transfer steaks to a cutting board, leaving any browned bits in the pan. Let the cooked steaks rest for at least 5 minutes.

Time to make the lemon-black pepper sauce.

Add the shallot to the pan and cook on medium, stirring frequently for 1-2 minutes.

Add the lemon zest, as much of the black pepper as you’d like, remaining butter, half of the tarragon, 2 tablespoons of water, and the juice of 4 lemon wedges. The Mister and I are not terribly fond of lemon in our food but we want to try to stay pretty close to the recipe….so, we did add the zest but not the lemon juice.

(The remainder of the tarragon will be used for garnish when you plate the food.)

Cook, stirring frequently for 1-2 minutes, or until thickened.


Time to eat! Another very tasty meal. Neither The Mister nor I have had radishes fixed this way and we really enjoyed them. The steak was delicious, tender and the sauce was nice without an overpowering lemon taste (since we omitted the lemon juice). When we make it again we will leave out the lemon altogether

There are approximately 700 calories per serving.


Tags: , , ,

Categories: Beef/Pork

2 Comments on “Seared Steak & Mashed Potatoes”

  1. Wednesday, June 24, 2015 at 8:57 am #

    Nice, very nice. Have you “shared” these blog posts with Blue Apron Mrs Beans? Maybe they’d spot you and The Mister acoupla free boxes 💡

    • Wednesday, June 24, 2015 at 10:42 am #

      Thank you!

      Yup, I did share the Hoisin meatball one on their Facebook but didn’t get a response at all….not even a Like to my comment. Sad, huh?

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