Categories: Appetizers
Ingredients
- 1 3/4 lbs. Yukon Gold potatoes
- 2 tbsp. unsalted butter
- 1 red onion, sliced
- 1 white onion, sliced
- 2 shallots, thinly sliced
- 1 tbsp. fresh thyme
- Kosher salt and black pepper
- 2 tsp packed light brown sugar
- 3 to 4 tbsp. Brandy
- 1 tsp Worcestershire
- 2 tsp sherry vinegar
- 3 tbsp. cracked mixed peppercorns, plus more for topping
- 2 filet mignon steaks, each cut into 4 strips
- Vegetable oil, for frying
- 1/4 cup sour cream
Directions
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The night before serving, slice the potatoes 1/4 inch thick and transfer to a bowl of cold water. Refrigerate up to 24 hours, changing the water a few times.
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Melt 1 tbsp. butter in a large pot over medium heat. Add the red onion, white onion, shallots, thyme, 1/2 tsp salt and black pepper. Cook, stirring, until the onions are soft, 30 minutes. Stir in the brown sugar, brandy, and Worcestershire and cook until most of the liquid is evaporated, about 10 minutes. Remove from the heat and stir in the vinegar; transfer to a bowl and set aside.
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Combine the cracked peppercorns with 1 tsp salt in a large bowl. Add the steak and toss to coat, pressing the peppercorns into the meat. Melt the remaining 1 tbsp. butter in a large skillet over medium-high heat and cook until it just starts browning. Add the steak; cook, turning, until browned on all sides, about 6 minutes. Remove to a cutting board and let rest 10 minutes.
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Meanwhile, drain the potatoes and pat dry. Transfer to a large pot; cover with 2 inches of vegetable oil. Cook over medium-high heat, gently stirring occasionally, until golden brown, about 20 minutes. Remove with a slotted spoon and transfer to a rack set on a baking sheet; season with salt.
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Thinly slice the steak. Spread some of the onion mixture on each potato; top with a slice of steak and a dollop of sour cream. Sprinkle with more cracked peppercorns.