The best meat and potato recipe

Ingredients:

• 1.2 kg potatoes, peeled and cut into 2 cm pieces.
• 1/3 cup sour cream
• 2 tbsp. prepared horseradish
• 6 tablespoons unsalted butter
• 2 cups small spinach
• 2 New York steaks, 2.5 cm thick (approximately 350 g each)
• 1 clove of garlic
• 2 tbsp. l. olive oil
• 1 large shallot, chopped
• 2 tablespoons Dijon mustard
• 2 tbsp fresh thyme leaves, chopped
• 1 cup dry white wine

Preparation:

1. Place the potatoes in a large microwave-safe bowl and add 2 tablespoons of water. Cover tightly with plastic wrap and poke a few holes in the wrap. Microwave the potatoes until tender and easily mashed with a fork, about 15 minutes.
2. Carefully remove the film (be careful not to burn yourself with hot steam), add the sour cream, horseradish, 4 tablespoons of butter, 1 teaspoon of salt, and a pinch of freshly ground black pepper to a bowl, and mash until smooth. Stir in the spinach until wilted and evenly distributed.
3. Rub both sides of each steak with a garlic clove, then place the clove in a large cast-iron skillet. Sprinkle the steaks on both sides with 2 teaspoons of salt and black pepper to taste.
4. Add olive oil to a skillet and heat over medium heat until shimmering. Add the steaks to the skillet and cook, without moving, until a crust forms (the steak should release easily from the pan), about 5 minutes. Flip the steaks and continue cooking until the crust is browned and the internal temperature reaches 125°F (51°C) for medium-rare. Transfer the steaks to a cutting board and let them rest for 10 minutes before slicing. Discard the garlic clove.
5. Meanwhile, turn off the heat and let the pan cool for about 2 minutes. Turn the heat to medium-low and add the shallots. Cook, stirring occasionally, until softened and deep golden, about 2 minutes. Add the mustard and thyme leaves and toss to coat evenly.
6. Pour in the white wine and simmer until thickened and reduced by half, 4-5 minutes. Stir in the remaining 2 tablespoons of butter until melted.
7. Thinly slice the steaks across the grain and arrange on plates. Drizzle with the sauce and serve with potatoes.