Categories: Meals
Ingredients
- 3 Thyme Sprigs
- 6 oz. Cremini Mushrooms
- 12 oz. Yukon Potatoes
- 1 Yellow Onion
- 2 Filets Mignon
- ⅗ oz. Butter
- 1 oz. Grated Parmesan
- 2 fl. oz. Balsamic Vinegar
- 2 tsp. Beef Demi-Glace
Directions
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Preheat oven to 450 degrees. Thoroughly rinse produce and pat dry. Prepare a baking sheet with foil.
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Cut mushrooms into ¼" slices. Peel and slice potatoes into thin rounds. Halve and peel onion. Cut halves into ¼" slices. Stem thyme. Pat steaks dry, and season both sides with ½ tsp. salt and ¼ tsp. pepper.
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Place a medium oven-safe non-stick pan over medium-high heat. Add 2 tsp. olive oil and mushrooms to hot pan. Stir occasionally until lightly browned, 3-4 minutes. Remove pan from burner, transfer mushrooms to a plate, and wipe pan clean. Add butter to pan and melt with residual heat. Place a potato slice on outer edge of pan. Shingle potatoes in a circle around edge, tucking last potato under first. Fill middle with potatoes. There should be slices left over for the second layer.
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Season potatoes with half the Parmesan, ¼ tsp. salt, and a pinch of pepper. Top with mushrooms and cover with remaining potatoes. Season again with remaining Parmesan, ¼ tsp. salt, and a pinch of pepper. Return pan to medium heat until butter is bubbling around edges, 1 minute. Cover, and place pan in hot oven. Bake until tender, 15-18 minutes. Uncover, and bake until top lightly browns, 5 minutes. Carefully remove from oven and rest 2 minutes. While potatoes bake, cook steaks.
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Place a medium non-stick pan over medium-high heat. Add 2 tsp. olive oil and steaks to hot pan. Sear until browned, 2 minutes per side. Transfer to prepared baking sheet. Roast until steaks reach a minimum internal temperature of 145 degrees, 5-7 minutes. Remove from oven and rest 5 minutes. Reserve pan; no need to wipe clean. While steaks roast, make onion marmalada.
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Return pan used to sear steaks to medium-high heat. Add 1 tsp. olive oil and onion to hot pan. Stir often until onion is caramelized, 7-8 minutes. Add ½ cup water, balsamic vinegar, demi-glace, thyme, and any accumulated juices from resting steaks. Bring to a boil and stir occasionally until liquid has evaporated, 4-6 minutes. Remove from burner. Gently loosen potatoes from pan bottom with a spatula. Place a plate larger than pan over potatoes. Carefully holding both, flip both, resulting in potatoes on plate. Plate dish as pictured on front of card, placing onion marmalada on top of steak. Bon appétit!