2 lbs. Yukon Gold potatoes, peeled and cut into wedges
4 Tbsp. olive oil
2 Tbsp. chopped parsley
Kosher salt and fresh black pepper to taste
Instructions
Preheat oven to 425 degrees Fahrenheit.
Combine molasses, soy, garlic and thyme in a small bowl. Place beef portions in a shallow casserole dish and pour marinade over steaks. Turn steaks to coat and marinate for three minutes. Remove steaks from marinade, season generously with salt and fresh black pepper.
Heat vegetable oil in a large non-stick sauté pan over medium-high heat. Sear tenderloin filets until they have a lightly charred appearance, approximately 1 minute per side.
Remove steaks and place on a fresh pan with a roasting rack. Finish cooking in the oven for approx. 5 minutes, or until your desired doneness, inserting a thermometer in the center of the meat to check internal temperatures.
Allow steaks to rest for 5 minutes. Brush with soft butter before slicing against the grain for a perfectly tender bite.
For Potatoes: Toss cut potatoes in a bowl with olive oil and season with salt and pepper. Place potatoes on a non-stick baking pan and bake in a 450 degree preheated oven at until golden brown, approximately 45 to 60 minutes, and turning occasionally. Transfer to a serving bowl and sprinkle with chopped parsley.
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