Oven-Grilled Beef Tenderloin Steaks with Thick-Cut Potatoes

• Two 2-inch-thick beef tenderloin steaks
• 3 teaspoons olive oil
• Kosher salt
• Cracked black peppercorns
• 2 large baking potatoes, scrubbed

1. Position the oven racks so that the top rack is 5 or 6 inches from the top of the oven.
2. Place a ridged cast-iron grill pan on the top rack of the oven and preheat the oven to 500F.
3. Once preheated, set the oven to convection roast or convection broil at 500F.
4. Meanwhile, rub the steaks with 2 teaspoons of the olive oil and sprinkle with salt and pepper to taste.
5. Set aside.
6. Cut each potato into 6 lengthwise wedges.
7. Toss with the remaining 1 teaspoon olive oil and salt to taste.
8. Coat a shallow-rimmed pan with a nonstick spray and add the potatoes in a single layer.
9. Put into the oven on the lowest rack.
10. Bake the potatoes for 5 minutes before adding the steaks.
11. Using tongs, transfer the steaks to the hot grill pan.
12. Roast for 5 minutes, turn them over, and cook them until done to your liking or until an instant-read thermometer registers 125F for rare or 135F for medium.
13. The steaks will continue to cook after you take them out of the oven.
14. Remove the steaks from the oven to warm plates, and let them rest for 5 minutes.
15. Check the potatoes with a fork for doneness.
16. They should take about 15 minutes.
17. Remove the potatoes from the oven and serve with the steaks.

tenderloin steaks, olive oil, kosher salt, baking potatoes

Taken from www.epicurious.com/recipes/food/views/oven-grilled-beef-tenderloin-steaks-with-thick-cut-potatoes-372450 (may not work)