How to make it

  • To make sure the potatoes cook in the same length of time, I cut the largest ones in half width-wise. Place potatoes in large saucepan, cover with water and add kosher salt. Bring to boil and cook for 15 minutes. Drain and let cool. (I peel my fingerling potatoes after they are cooked because I don't like skin on potatoes but of course it perfectly fine if you leave the skins on). Butter the bottom of a baking dish. Arrange potatoes on bottom of dish and sprinkle with kosher salt and pepper. Crumble goat cheese over the potatoes. Mix breadcrumbs with parsley and melted butter then sprinkle over goat cheese layer. Bake at 350 degrees for 25 minutes.
  • While potatoes are baking, season both sides of filets with kosher salt. Grill steaks to desired doneness over charcoal grill. Tent lightly with foil and let rest at least 10 minutes.
  • Saute shallots and mushrooms in butter until caramelized. Add thyme and season with salt and pepper. Remove to a bowl and keep warm. To the same pan, add the balsamic and reduce by half.
  • To plate: place a steak and side of the potatoes on each plate. Top each steak with the mushroom mixture and drizzle with balsamic reduction.

Reviews & Comments 3

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    " It was excellent "
    wolfpackjack ate it and said...
    Still sniffling here.... Ok Ok... whens dinner... you lady cooks are big teases.... LOL... great post... love the flavors here...
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  • mystic_river1 7 years ago
    Saved...Printed and will be made for company next weekend. Thank you...a stroke of genius. Vey high 5
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    " It was excellent "
    elgab89 ate it and said...
    Luisa, I bet you can take part in the Iron Chef challenge! This is proof of it!
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