Instructions
- Preheat oven to 400°F (200°C).
- In a small saucepan, combine all Bourbon Glaze ingredients. Bring to a simmer over medium heat and cook for 5-7 minutes, or until slightly thickened. Set aside.
- Toss Yukon Gold Potatoes with 2 tablespoons Avocado Oil, Coarse Sea Salt, and Freshly Ground Black Pepper. Spread on a baking sheet.
- Place baking sheet with potatoes in the preheated oven and roast for 25 minutes.
- Season Steaks generously with Coarse Sea Salt and Freshly Ground Black Pepper.
- Heat a cast iron skillet over medium-high heat. Sear Steaks for 4-5 minutes per side for medium-rare, adjusting time for desired doneness.
- Add Haricots Verts to the baking sheet with the potatoes during the last 10 minutes of cooking.
- Pour Bourbon Glaze over Steaks in the skillet during the last 2 minutes of cooking, basting frequently.
- Let Steaks rest for 5 minutes before serving with roasted Potatoes and Haricots Verts.
