Popular
Latest From the Show
Garlic Sliced Steak with Watercress and Horseradish Baby Potatoes
Q&A with Organizational Pro Peter Walsh + Dermatologist Shares A…
Actor Hank Azaria + Freezer Meals + Artichokes 2 Ways with Rach
See Inside Barbara Corcoran's Stunning NY Apartment + It's Steak…
How to Make Chicken and Lobster Piccata | Richard Blais
Donnie Wahlberg Spills Details About NKOTB's First Ever Conventi…
Donnie Wahlberg + Jenny McCarthy Say Rach Is Such a "Joy" + Look…
The Best Moments From 17 Seasons of the Show Will Make You Laugh…
How to Make Crabby Carbonara | Rachael Ray
Rach Chats "Firsts" In Flashback From Our First Episode Ever In …
How to Make Apple-Cider Braised Pork Chop Sandwiches with Onion …
Rach's Chef Pals Say Goodbye to Show in Surprise Video Message
How to Make Sesame Cookies | Buddy Valastro
How to Make Tortilla with Potatoes, Piquillo Peppers and Mancheg…
How to Make Shrimp Burgers | Jacques Pepin
How to Make Spanakopipasta | Rachael Ray
Andrew McCarthy Chokes Up Discussing Emotional Trip to Spain wit…
Celebrity Guests Send Farewell Messages After 17 Seasons of the …
Celebrity Guests Send Farewell Messages After 17 Seasons of the …
Andrew McCarthy Teases Upcoming "Brat Pack" Reunion Special
Michelle Obama Toasts Rach's 17 Years on the Air With a Heartfel…
Ingredients
- 2 pounds baby potatoes, halved
- Salt
- 1/4 cup EVOO, Extra Virgin Olive Oil
- 3 large cloves garlic, thinly sliced lengthwise
- 1 1/2 pounds sirloin steak, about 1 inch thick, patted dry
- Flour, for coating
- 1 teaspoon sweet smoked paprika
- 1 tablespoon tomato paste
- 1/2 cup white wine (eyeball it)
- 1 bunch watercress, trimmed of root ends
- 1/2 cup sour cream or creme fraiche
- 3 tablespoons milk or half-and-half
- 2 tablespoon prepared horseradish
Yield
Serves: 4 servings
Preparation
In a large pot, add the potatoes and enough cold water to cover. Bring to a boil, add some salt and cook until the potatoes are tender, about 15 minutes. Drain.
Meanwhile, in a large skillet, add the EVOO, 4 turns of the pan, and the garlic. Over medium heat, fry the garlic until golden and crisp. Using a slotted spoon, transfer the garlic to a plate. Reserve the skillet with the oil.
On a cutting board, slice the steak thinly crosswise. Toss with a little flour and the paprika. Heat the reserved oil over medium-high heat. Working in 2 batches, cook the meat until browned all over, 3-4 minutes. Transfer to a warm platter.
Stir the tomato paste into the skillet over medium-high heat for 30 seconds. Add the wine and scrape the bottom of the pan. Pour the sauce over the steak. Top with the watercress and reserved garlic chips.
Mash the potatoes with the sour cream, milk, horseradish and most of the chives and season with salt. Sprinkle the remaining chives on top. Serve alongside steak.