Steak and Mini Twice-baked Potato
We are going to be out of town this weekend so I didn’t do any grocery shopping this week! So I just raided the pantry and our freezer and came up with this meal! Steak and potatoes, two of my favorites and just perfect together :). My fave Ina Garten recipe as usual for the steak and blue cheese sauce. The Mini Twice Baked potato comes from just a random blog/website (http://laurasbestrecipes.com). It was really tasty and I will surely do this again in the future.
- 24 baby Yukon Gold or red potatoes (small russets work too – but they are usually too big)
- 2-3 TBSP extra virgin olive oil
- 2 tsp freshly chopped Thyme
- 4 oz. pancetta or applewood smoked bacon, cooked-crispy and crumbled
- 5 TBSP chives, finely chopped
- 1/2 cup creem fraiche or sour cream
- 1/2 cup Parmigiano-Reggiano, coarsely grated
- Sea salt and pepper
- 2 (10-ounce) filet mignon
- 2 tablespoons vegetable oil
- 1 tablespoon fleur de sel
- 1 tablespoon coarsely cracked black peppercorns
- 2 tablespoons unsalted butter, at room temperature, optional
- Roquefort Chive Sauce, recipe follows
Preheat the oven to 400 degrees F.
Heat a large, well-seasoned cast iron skillet over high heat until very hot, 5 to 7 minutes.
Meanwhile, pat the steaks dry with a paper towel and brush them lightly with vegetable oil. Combine the fleur de sel and cracked pepper on a plate and roll the steaks in the mixture, pressing lightly to evenly coat all sides.
When the skillet is ready, add the steaks and sear them evenly on all sides for about 2 minutes per side, for a total of 10 minutes.
Top each steak with a tablespoon of butter, if using, and place the skillet in the oven. Cook the steaks until they reach 120 degrees F for rare or 125 degrees F for medium-rare on an instant-read thermometer. (To test the steaks, insert the thermometer sideways to be sure you’re actually testing the middle of the steak.)
Remove the steaks to a serving platter, cover tightly with aluminum foil and allow to rest at room temperature for 10 minutes. Serve hot with Roquefort Chive Sauce on the side.
Roquefort chive sauce:
- 1 1/2 cups heavy cream
- 2 ounces French Roquefort cheese, crumbled (4 ounces with rind)
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1 tablespoon chopped fresh chives
Bring the heavy cream to a boil in a small heavy-bottomed saucepan over medium-high heat. Cook at a low boil, stirring occasionally, until the mixture has become thick and creamy, about 20 minutes. Remove the pan from the heat, add the cheese, salt, pepper and chives and whisk rapidly until the cheese melts.
Yield: 4 servings