Ingredients:
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Directions:
Preheat the broiler. Line a broiler plan with foil.
Add the potatoes to a saucepan of boiling water. Let the water return to a boil, then reduce heat to medium-low, cover, and cool for 10 minutes. Drain and toss with the melted butter, 2 tablespoons of the parsley, half of the garlic, ½ teaspoon salt, and the ground black pepper.
Meanwhile, in a small bowl, combine the vinegar, Dijon mustard, dry mustard, cracked pepper and the remaining garlic, 1 teaspoon tarragon, and ½ teaspoon salt.
Place the steaks on the broiler pan and brush the steaks with half the mustard mixture. Arrange the potatoes around the steaks and broil 4 inches from the heat for 7 minutes.
Turn the steaks and potatoes over. Brush the steaks with the remaining mustard mixture. Broil for 7 minutes for rare, 9 minutes for medium-rare, 11 minutes for medium. Let the steaks rest 5 minutes before slicing across the grain. Serve with the potatoes and some of the pan juices. Garnish with the remaining parsley. |
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