Just back from a very short trip and first thing I was requested was steak. Instead of my typical roasted potatoes to go along, I decided to make baked potatoes instead. Long time ago I discovered that if I poke the potatoes and spread butter and kosher salt all over the potatoes skin, the potatoes are a bit more tender and testier. The stuffing was something new for us. Out of sour cream, crème fraiche was the alternate choice. The goat cheese and blue cheese added a nice pungent flavor to it and therefore I did not salt too much the potatoes. We really enjoyed the texture. The steak, simple and yet very flavorful.
Tonight’s February 27, 2013 dinner:
Baked Potatoes with Cheese and Butter
Steak with Lemon-Orange Horseradish Butter
STEAK WITH LEMON-ORANGE HORSERADISH BUTTER
4 8 oz New York steaks
3 tablespoons soft unsalted butter
2 teaspoons of Grate Roots “Double Trouble Horseradish” Lemon and orange infused
2 teaspoons parsley, finely chopped
1 small garlic clove, finely chopped
1 teaspoon lemon juice
Salt and Pepper
Let the steak rest at room temperature. Meanwhile prepare the Lemon – Orange Horseradish butter by finely chopping the parsley and garlic together. In a small bowl mix together the Horseradish, butter, lemon juice, parsley and garlic. Season with salt and pepper. Mix well and place in the freezer for 5 minutes.
In a large skillet, use two skillets if the steak is too close to each other in the pan, place a large amount of fine salt. Heat the pan on high. When the pan is nicely hot, add the steaks and sear each side for a couple of minute per side. Lower the heat and cook another 3 minutes per side.
Place the steaks on a plate and serve a dollop of the lemon orange horseradish butter in top of the steak.
BAKED POTATOES WITH CHEESE AND BUTTER
4 Idaho Russet potatoes, washed and scrubbed
Goat cheese or Blue cheese
Salt and pepper
Preheat oven at 375 degrees. Wash the potatoes, poke them with a fork. Spread lightly all over the potatoes with butter and sprinkle salt all over it.
Wrap the potatoes on aluminum foil and place them directly on the oven baking rack.
Bake for 45 to 60 minutes, or until the potatoes are very tender when squeezed.
When the potatoes are done, cut them down the middle and squeeze both ends. Add butter, goat cheese or blue cheese (or both), crème fraiche salt and pepper and chives.
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