Frances Janisch
Hands-On Time
30 Mins
Total Time
30 Mins
Serves 4

How to Make It

Step 1

Heat oven to 400° F. In a medium bowl, toss the potatoes with 2 tablespoons of the oil, ¾ teaspoon salt, and ¼ teaspoon pepper.

Step 2

Transfer the potatoes to a rimmed baking sheet and roast, stirring once, until golden, about 25 minutes.

Step 3

Meanwhile, season the steaks with ¾ teaspoon salt and ¼ teaspoon pepper. Heat 1 tablespoon oil in a large skillet over medium heat. Cook to desired doneness, about 4 minutes per side for medium-rare.

Step 4

Transfer the steaks to a cutting board, cover with foil, and let stand for 5 minutes.

Step 5

Meanwhile, whisk together the mustard, vinegar, and ¼ teaspoon each salt and pepper. Whisking constantly, slowly add the tarragon and remaining oil.

Step 6

Toss the spinach with the vinaigrette, slice the steaks, and serve the salad and meat with the potatoes.

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