Now Ina served hers with matchstick potatoes. Those that know me know that I am horrible with a knife and matchstick potatoes are not in my wheelhouse. I had seen some inspiration on Pinterest for Hasselback potatoes that looked intriguing. Hasselback potatoes are a baked potato that has been thinly sliced only 3/4 of the way through the potato. I stuffed the slits with sliced garlic and rubbed with oil and then baked. I served with a herbed sour cream.
When Babe took his first bite, I swear his eyes rolled back in his head... This is so good, it deserves it's own special day. I think it's a perfect meal for Valentines Day, birthdays, any special occasion.
I did make a modification by changing a few ingredients and reducing the quantities for serving.
Steak au Poivre
- 2 4-6 oz filet of beef (filet mignon, tenderloin)
- 2 tbsp cracked black pepper
- 2 tbsp butter, divided
- 1 tbsp olive oil
- 1 large shallot, chopped
- 1/2 C beef broth
- 1/4 C red wine
- Pat steaks dry and season with salt. Press pepper firmly into both sides of steak and set aside to rest for 15 minutes
- Add 1 tbsp butter and oil to pan and melt over medium high heat
- Lower heat to medium and sear 4 minutes on one side, flip and sear on other side 3 minutes (this should give you medium rare)
- Remove steaks from pan and set aside covered
- Cook shallots in same pan for 3-4 minutes
- Add in broth, scrape the bits and reduce by half
- Add wine and cook another 2 minutes
- Remove from heat and stir in remaining butter and a little more salt.
- Serve sauce over top of steaks.
- 3 small baking potatoes (you could also use sweet potatoes, red potatoes etc)
- 3-4 garlic cloves, sliced thin
- 2 tbsp butter, melted
- 2 tbsp olive oil
- salt and pepper
- Herbed Sour cream
- Preheat oven 400 degrees
- Place one potato on a wooden spoon, carefully slice potato (the spoon will prevent going through) about 1/8" apart. Repeat with remaining potatoes
- Place slices of garlic in slits
- Toss potatoes in olive oil, butter and salt and pepper
- Roast potatoes about an hour, depending on size (mine took 45 minutes)
- Serve with Herbed Sour Cream
Herbed Sour Cream
- 1/2 C sour cream (or more depending on amount of potatoes)
- garlic powder
- chopped parsley
- salt and pepper
- In a small bowl, stir together sour cream, garlic powder, parsley and salt and pepper.
- Refrigerate until ready to serve
I hope you enjoy this special dinner! I know it's getting a repeat in our house! Here is the link to the original recipe if interested.