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Potato Parmesan Crusted Fillet of Beef




Source of Recipe


Cooking Pleasures Feb 04/March 04






Recipe Introduction


Meat and potatoes are a marriage made un culinary heaven. This recipe pairs a nicely seared steak with a Parmesan-potato crust. Choose tenderloin steaks (also called filet mignon) that weigh at least 6 oz so the meat and potatoes will cook at the same rate.





List of Ingredients



• 3/4 lb russet potatoes, peeled, coarsely shredded
  
• 1/4 cup minced onion
  
• 2 T grated Parmesan cheese
  
• 1 1/2 T all-purpose flour
  
• 1 egg, beaten
  
• 3/4 tsp salt, divided
  
• 3/4 tsp freshly ground pepper, divided
  
• 4 (6 oz) beef tenderloin steaks, 1 1/2 inches thick
  
• 1 T canola oil
  
• 1 T butter
  






Instructions



1. Heat oven to 500. Place potatoes in clean kitchen towel; squeeze out as much liquid as possible. Place potaotes in large bowl with onion, cheese, flour and egg. In small bowl, stir together salt and pepper, sprinkle potatoes with 3/4 tsp of the salt and pepper mixture. Toss to mix well.
   
2. Srpinkle steaks with remaining 3/4 tsp salt and pepper mixture. Heat oil in large skillet over medium-high to high heat until hot. Add steaks; cook 2 minutes or until browned, turning once. Place on plate.
   
3. Pat scant 1/3 cup potato mixture on top of each steak to form crust. In clean large skillet, melt butter over medium heat. Increase heat to medium-high; add steaks, potato side down. Cook 2 minutes or until goden brown. Using spatula, carefully remove steaks and place, potato side up, on small rimmed baking sheet.
   
4. Bake 8 to 10 minutes for medium-rare or until of desired doneness. Let stand 5 minutes.
   






Final Comments


4 servings