POTATO-PARMESAN-CRUSTED FILLET OF BEEF
This recipe pairs a nicely seared steak with a Parmesan-potato crust. Choose tenderloin steaks (also called filet mignon) that weigh at least 6 ounces so the meat and potatoes will cook at the same rate.
12 oz. russet potatoes, peeled, coarsely shredded
1/4 cup minced onion
2 tablespoons grated Parmesan cheese
1 1/2 tablespoons all-purpose flour
1 egg, beaten
3/4 teaspoon salt, divided
3/4 teaspoon pepper, divided
4 (6-oz.) beef tenderloin steaks, 1 1/2 inches thick
1 tablespoon canola oil
1 tablespoon butter
- Heat oven to 500ºF. Place potatoes in clean kitchen towel; squeeze out as much liquid as possible. Place potatoes in large bowl with onion, cheese, flour and egg. Combine salt and pepper in small bowl; sprinkle potatoes with 3/4 teaspoon of the mixture. Toss to mix well.
- Sprinkle steaks with remaining 3/4 teaspoon salt and pepper mixture. Heat oil in large skillet over medium-high to high heat until hot. Cook steaks 2 minutes or until browned, turning once. Place on plate.
- Pat scant 1/3 cup potato mixture on top of each steak to form crust. Melt butter in clean large skillet over medium heat. Increase heat to medium-high; add steaks, potato-side down. Cook 2 minutes or until golden brown. With spatula, carefully remove steaks and place, potato-side up, on small rimmed baking sheet.
- Bake 8 to 10 minutes for medium-rare or until of desired doneness. Let stand 5 minutes.
PER SERVING: 435 calories, 20.5 g total fat (7.5 g saturated fat), 41 g protein, 19 g carbohydrate, 160 mg cholesterol, 620 mg sodium, 1.5 g fiber
Recipe by Melanie Barnard; originally published in February/March 2004.