We’re taking things to the height of deliciousness with compound butter—that’s butter mixed with herbs and seasonings. For chefs, this ingredient is the ultimate secret weapon, because it’s just about the easiest and most instantaneous way to sauce up a dish. Here, the stuff is dolloped onto steak to make it taste so incredibly rich. But you might find yourself adding it to everything once you realize just how good it is.
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Yukon Gold Potatoes
Adjust rack to top position (top and middle positions for 4 servings) and preheat oven to 425 degrees. Wash and dry all produce. Place 1 TBSP butter (2 TBSP for 4) in a small bowl; bring to room temperature. Peel and dice potatoes into ½-inch pieces (for speedier spud prep, skip the peeling). Mince or grate garlic. Finely chop parsley leaves and stems.
Toss potatoes on one side of a baking sheet with a drizzle of oil and a pinch of salt and pepper. (For 4 servings, spread potatoes out across entire baking sheet.) Roast on top rack until lightly browned, 10-12 minutes (we’ll add green beans then).
Once potatoes are lightly browned, remove sheet from oven and toss green beans on opposite side with a drizzle of oil, salt, pepper, and garlic. (For 4 servings, leave potatoes roasting and toss green beans on a second sheet; roast on middle rack.) Continue roasting until veggies are browned and tender, 12-15 minutes more.
Once green beans are in the oven, pat steak dry with paper towels and season all over with salt and pepper. Heat a drizzle of oil in a large pan over medium-high heat. Add steak and cook to desired doneness, 3-6 minutes per side. Transfer to a cutting board; let rest 5 minutes.
To bowl with softened butter, stir in 1 tsp mustard (2 tsp for 4 servings; we sent more) and a pinch of parsley. Season with salt and pepper.
Slice steak against the grain; divide between plates. Top steak with herb butter. Serve with green beans and potatoes on the side. Garnish with remaining parsley.