Steak and Potatoes
I recently made this gourmet dish, something simple, yet really delicious.
First, I cut up some red-skinned potatoes and roasted them with olive oil and garlic on a super-hot sheet pan in the oven. I later added parsley and salt.
Second, I seared two filets mignon, covered in pepper and salt at medium-high heat until all sides were “browned.” Next, I transferred the steaks to the oven, after being covered with generous portions of a blue goat’s cheese. The goat part was a surprise I learned about later; I’d recommend Maytag blue, otherwise.
Third, I made a mushroom sauce. I diced sweet onion, and cooked that in butter and EVOO until they were very soft; I next added garlic and two portabella mushrooms, also chopped. After sweating for awhile, I added fresh-cracked pepper, beef demi-glace, and red wine.
This simmered over medium-low heat. With 5 minutes left, I mounted the sauce with more bleu cheese and parsley.
The steaks got covered (obviously) in the delicious sauce.