Fry beef steak in a pan and serve it with potatoes and blue cheese topping. Your dish will look more interesting if the potatoes are served whole baked tubers. For this, large varieties are best, for example, Russet Burbank. Boil it until half cooked in the microwave, and then bake in the oven until golden brown. When serving, put ready tuber on a plate with steak, make an incision on top and cover it with mouth-watering topping of soft blue cheese, sour cream and fresh herbs. Nutritional Information per serving: (4 total) Calories 670, total fat 14 g., Saturated fat g., Proteins 49 g., Carbohydrates 45 g., Fiber, cholesterol mg., Sodium mg., Sugar g. 
Time: 40min Difficulty: easy Portions: 4 The recipes use dimensional capacity: 1 cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cups (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teahouse spoon (tsp) – 5 ml.
Ingredients for the recipe:
- 0.7 kg marble steak top-sirloin of rump (flesh upper thigh), boneless, approximately 4 cm thick.
- 4 medium potato tubers Russet Burbank
- 1 tbsp. l olive oil and optionally for lubrication
- 90 gr. soft blue cheese (about 3/4 tbsp.)
- 3 tbsp. l sour cream
- 3/4 Art. chopped fresh parsley, chives and / or green Luke
- 1 shallot, chopped, or 2 tbsp. l diced red onion
- 0.5 tbsp. ruby port or red wine
- 1 tbsp. lightly salted beef broth
- 3 tbsp. l cold butter
Recipes with similar ingredients: beef, potatoes, shallots, blue cheese, sour cream, red wine, green onions, parsley
Recipe preparation:
- Preheat the oven to 220 ° C. Chop the potatoes with a fork and boil in a microwave until the tubers are easy pierce but stay a little solid in the middle, around 12 minutes. Oil the tubers with olive oil and bake directly in the oven on a wire rack until the potatoes are soft inside and roasted outside, about 10 minutes. Keep potatoes warm.
- Season the steak with salt and pepper and grate 1 tbsp. l olive oil. Heat a cast iron skillet over medium heat. Sprinkle pan 0.5 tsp salt and drizzle lightly with olive oil, then put steak and weight it with another heavy pan; fry until rosy crusts 4 minutes. Turn the steak over, put the load again and fry on the other side for 3 minutes. Turn down the heat to minimum, remove the top pan and fry 1-4 minutes for medium roasting. Put on a plate and let the meat rest.
- Return the pan to moderate heat, add shallots and port and cook until thick, about 4 minutes. Stir in the broth and juices from the steak and cook for 5 minutes, then stir butter.
- Combine blue cheese, sour cream and greens in a bowl. Do on potato tuber incision, open it and put on top the mixture of blue cheese. Slice the steak and serve with potatoes and the sauce.
