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Categories:Viewed: 16 - Published at: 4 years ago
Ingredients
- 2 3/4 pounds baking potatoes, peeled and coarsely shredded
- 2 tablespoons chopped chives
- 2 tablespoons chopped parsley
- Salt and freshly ground pepper
- 6 tablespoons unsalted butter
- 1/4 cup extra-virgin olive oil
- Four 1 1/2-inch-thick filet steaks cut from the wide end (6 ounces each)
- 1/2 cup demiglace
- 1/2 teaspoon thyme leaves
Method
- Squeeze as much liquid from the potatoes as possible.
- Put the potatoes in a large bowl and stir in the chives and parsley; season with salt and pepper.
- In a large nonstick skillet, melt 4 tablespoons of the butter in the oil.
- Stir in the potatoes and spread in an even layer.
- Cook over moderate heat, turning once, until the potato cake is golden and crisp, 35 minutes; keep warm.
- Preheat the oven to 400.
- Season the meat with salt and pepper.
- In a large ovenproof skillet, sear the meat over high heat, turning once, until well browned, about 8 minutes.
- Transfer the skillet to the oven and roast the meat for 15 minutes for medium rare.
- Transfer the steaks to a plate.
- Set the skillet over high heat.
- Add the demiglace and thyme and cook, stirring, until reduced to 1/4 cup.
- Swirl in the remaining 2 tablespoons of butter and season with salt and pepper.
- Cut the potato cake into 4 wedges and transfer to warmed plates.
- Set the steaks on the wedges.
- Drizzle the sauce around the steaks and serve at once.
