Skillet Steak and Potatoes

One of my favorite things about cast iron is how they can go from stove to oven - making this a one-pot meal.  If you don't have a cast iron dish, just use a regular skillet for the the stove-top preparation and a baking dish for the oven part.

Skillet Steak and Potatoes

(serves 4)

2 tablespoons olive oil
3 teaspoons minced garlic
2 sprigs fresh rosemary
1 1/2 pounds fingerling potatoes (I used red), cut in half lengthwise
salt and pepper to taste
1 pound beef tenderloin fillets (I used antelope and have used deer in the past)
1 tablespoon butter

1. Preheat oven to 400 degrees.
2. Heat olive oil in a 12-inch cast iron skillet over medium heat. Add garlic and rosemary, stirring until flavorful.  Remove from skillet and reserve for later.
3. Add potatoes to skillet and cook until blistered, about 4 minutes.  Season with salt and pepper Remove from skillet and reserve for later.
4. Add tenderloin fillets to skillet and brown, about 4 minutes per side. Season with salt and pepper.  Remove skillet from heat.
5. Add garlic/rosemary and potatoes to skillet and bake in the oven until meat is desired tenderness, about 12 minutes.
6. After skillet is removed from oven, stir in butter. 

Enjoy!