Categories: Meals
Ingredients
- 2 Russet Potatoes
- 2 Green Onions
- 2 Sirloin Steaks
- 2 oz. Sour Cream
- 2 oz. Shredded Cheddar
- 0.9 oz. Butter
- 4 tsp. Beef Demi-Glace
Directions
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Preheat oven to 400 degrees. Thoroughly rinse produce and pat dry. Prepare a baking sheet with foil and cooking spray.
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Pierce potatoes four to five times with a fork for ventilation. Microwave potatoes until easily pierced with knife tip, 6-10 minutes. (Microwaves vary in power; begin checking doneness every minute after 6 minutes.) Alternatively, bake potatoes in a 400 degree oven until easily pierced with a knife, 45-60 minutes. While potatoes cook, trim and thinly slice green onions on an angle. Pat steaks dry, and season both sides with ¼ tsp. salt and a pinch of pepper.
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Using a towel to hold very hot potatoes, cut ¼" off long side of potatoes. Scoop out exposed flesh into a medium mixing bowl, leaving a ¼" potato wall intact. Add sour cream, cheese, ⅔ the butter (reserve remaining for sauce), green onions, ¼ tsp. salt, and a pinch of pepper to bowl and mix until combined.
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Place potato skins on prepared baking sheet and spoon potato mixture back into skins. Roast until tops begin to brown, 12-15 minutes. While potatoes roast, cook steaks.
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Heat a medium pan over medium-high heat. Add 2 tsp. olive oil and steaks to hot pan and cook until browned on both sides and steaks reach a minimum internal temperature of 145 degrees, 4-6 minutes per side. Remove steaks to a plate and rest at least 5 minutes. Reserve pan; no need to wipe clean.
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Return pan used to cook steaks to medium heat. Add ½ cup water and demi-glace to pan. Cook until slightly thickened, like an au jus, 2-5 minutes. Remove from heat and stir in remaining butter to enrich sauce.
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Place steak and a potato on a plate. Drizzle sauce over steak.