Did you ever make the Honor Roll when you were a kid? I was one of those children many would call a pain in the butt. I had to be bribed to do anything! My parents made a deal with me when I was younger. Whenever I made the honor roll we would go out to Black Angus and I could have a steak and lobster dinner. I worked so hard to get a B-! I needed at least that, so that’s where the bar was set.
My grades have always been a roller coaster. Who seriously wants to sit in a class and listen to someone talk non-stop for what seemed like an eternity? Why couldn’t we just go to the beach? My Mom would try to make light of our grades calling them “F for fabulous” or “D for dandy.” My Dad was never amused. Lighten up Dad! Maybe I did need a few math classes, but seriously geometry? What is that all about? Is someone trying to mess with us?
Sometimes I wish I could go back to the days where I could just sit around and have someone talk. Sitting down, whats that like? I wish someone was giving me a steak dinner to sit on my duff now as an adult. But, in order to do that I have to pay for a babysitter and pay or dinner! Things were much simpler back in the day.
Chateaubriand is basically a fancy name for Top Sirloin. I love this cut of meat because it isn’t as expensive as your finest meats, but when cooked correctly it can be just as delicious and tender.
I am and will always be a meat and potatoes kind of girl. I love the sunset fingerling potatoes. Especially when they are drenched in garlic! All of the colors make everything feel like a special occasion. But, really it’s just Tuesday night.
This is a great meal for any day of the week. It is really easy and quick to make! Start to finish it is only about 45 minutes and most of that is the oven working its magic. My kind of meal! Now if I could just get someone to help me with the dishes!
- 2 pounds Chateaubriand
- 1 bag of Sunset Fingerling Potatoes (about 20)
- Santa Maria Seasoning (from Whole Foods Market)
- 1/4 cup coconut oil + 2 tablespoons of coconut oil
- 2 tablespoons fresh parsley, finely chopped
- 3-4 cloves of garlic, minced
- Himalayan salt
- Preheat oven to 400 degrees
- Put 2 tablespoons of coconut oil in a cast iron, dutch oven or large baking pan
- Place the meat on the cast iron (or other pan)
- Cover the meat with Santa Maria seasonings and pepper on both sides
- Put in the oven for a total of ten minutes. Flip the meat over to the other side after the first five minutes.
- While the meat is in the oven melt 1/4 cup coconut oil in a large pot.
- Add the potatoes and a couple pinches of salt and pepper.
- Saute on medium heat for 4 minutes and take then take the potatoes off the heat
- Add the freshly minced garlic to the potatoes and stir
- After the meat has been in the oven for 10 minutes remove the meat and place the potatoes on the cast iron (or other pan)
- Put the meat on top of the potatoes and bake it for 15-20 minutes
- Take the meat out once it is cooked to medium (total of 25-30 minutes)
- Leave the potatoes in the oven for a few additional minutes or until you can prick them with a fork (potatoes should cook for a total of 20-25 minutes)
- Remove the potatoes from the oven and garnish with fresh chopped parsley