Steak medallions with potatoes

Ingredients:

• 700 g of small potatoes
• 2 tbsp. l. olive oil
• 6 tablespoons salted butter
• 700 g filet mignon steak, 2.5 cm thick, cut into 5 cm medallions
• 2 tablespoons Montreal steak seasoning
• 2 tablespoons of crushed garlic
• 1 teaspoon chopped fresh thyme
• 1 teaspoon chopped fresh oregano
• 1 large onion, thinly sliced
• 1/4 cup white wine
• Chopped fresh parsley, for serving
• Sea salt, for serving
• 0.5 cup creamy horseradish, for serving

Preparation:

1. Place the potatoes in a large, high-sided skillet, cover with water, and bring to a boil. Add a good pinch of coarse salt and cook until tender, about 12 minutes.
2. In a large, heavy-bottomed skillet, heat olive oil and 2 tablespoons butter over medium-high heat. Sprinkle the steak medallions on all sides with Montreal steak seasoning. Once the butter is hot and melted, add the steak to the skillet and cook over medium heat for 2-3 minutes per side. Transfer to a plate and cover with foil to rest.
3. In the same pan, add the garlic, thyme, oregano, and onion. Reduce the heat to medium and cook, scraping up any browned bits from the bottom of the pan, until the onions begin to turn golden, 6-8 minutes. Add the white wine to the onions and reduce for 1 minute. Add the remaining 4 tablespoons of butter and let it melt.
4. Drain the potatoes and transfer to a serving platter. Smash each potato with the bottom of a glass and season with a little salt. Top with the onion mixture. Arrange the steak medallions on top of the onions and sprinkle with chopped parsley and sea salt. Serve with creamy horseradish, if desired.