Mashed Potatoes, Pan-Fried Asparagus, & Pan-Seared Steak with Garlic Butter

Mashed Potatoes:

• 4 pounds potatoes (russet or Yukon gold)
• 3 cloves garlic (optional)
• ⅓ cup melted salted butter
• 1 cup milk or cream
• Salt, to taste
• Black pepper, to taste

Pan-Fried Asparagus:

• ¼ cup butter
• 2 tablespoons olive oil
• 1 teaspoon coarse salt (or to taste)
• ¼ teaspoon ground black pepper
• 3 cloves garlic, minced
• 1 pound fresh asparagus spears, trimmed

Pan-Seared Steak with Garlic Butter:

• 2 (6–8 oz) top loin tenderloin steaks
• 1 tablespoon high-heat cooking oil
• 1 ½ teaspoons sea salt
• 1 teaspoon freshly ground black pepper
• 2-4 tablespoons unsalted butter
• 2 cloves garlic, peeled and quartered
• 1 sprig fresh rosemary (optional)

Mashed Potatoes:

1. Peel and quarter the potatoes, then place them in a large pot of cold, salted water.
2. If using, add the garlic cloves to the pot. Bring to a boil and cook uncovered until the potatoes are fork-tender (about 15 minutes).
3. Drain the potatoes well.
4. Warm the milk or cream in a separate saucepan or in the microwave until hot.
5. Add the butter to the potatoes and begin mashing with a potato masher.
6. Gradually pour in the warm milk/cream while continuing to mash until the desired consistency is reached.
7. Season with salt and pepper to taste. Serve hot.

Pan-Fried Asparagus:

1. Gather all ingredients.
2. Melt the butter in a skillet over medium heat; add the olive oil, salt, and pepper.
3. Stir until the garlic is fragrant (about 30 seconds).
4. Add the asparagus to the skillet and cook, stirring or turning occasionally, until the spears are fork-tender and lightly browned (about 8–10 minutes).
5. Serve immediately.

Pan-Seared Steak with Garlic Butter

1. Prepare the steaks: Pat the steaks dry with paper towels to remove excess moisture. Just before cooking, season both sides generously with salt and pepper.
2. Heat your pan: Place your stainless steel pan over medium-high heat and then add the oil.
3. Sear the steaks: Add the filets to the hot pan.
4. Sear the first side about 3–4 minutes without moving them, until a deep brown crust forms.
5. Flip and sear the second side 3–4 minutes. (For thicker filets, you can also carefully sear the edges by holding them upright with tongs for ~30–60 seconds.)
6. Add butter and aromatics: Reduce heat to medium. Add the butter, garlic, and rosemary to the pan. Tilt the pan slightly and, using a spoon, baste the steaks with the melted butter and garlic-rosemary flavored butter for about 1 minute.
7. Check doneness (optional): If you use an instant-read thermometer, aim for your target temp just below your desired doneness because the steak will continue to cook slightly while resting. Typical target temperatures before resting:

1. Medium Rare: ~125°F
2. Medium: ~135°F
3. Medium-Well: ~145°F

1. Rest the steaks: Transfer the filets to a cutting board and loosely tent with foil. Rest 10 minutes to let the juices redistribute.
2. Serve: Serve whole or sliced, spooning any remaining butter from the pan over the top.