Filet Mignons On A Potato Cake

Recipe Ingredients

2 lbs	908g / 32oz	Potatoes
5 tablespoons	75ml	Butter
4		Filet mignon - 6 oz each
2 tablespoons	30ml	Brandy
2 cups	474ml	Button mushrooms - quartered
1/2 teaspoon	2.5ml	Thyme
1/3 cup	78ml	Beef broth
1/2 cup	118ml	Sour cream
12		Green olives - halved
		And pitted
2 tablespoons	30ml	Corn oil

Recipe Instructions

1. Preheat the oven to 375F.

2. Peel the potatoes and cut them into slices about 1/8-in. thick. As the potatoes are sliced, drop them into a bowl of cold water to prevent them discoloring.

3. Spread about 1 tsp of the butter over the bottom of a large heavy skillet with a oven-proof handle. Drain the potato slices and pat dry. Layer them in the skillet, sprinkling the layers with small pieces of butter(using all but 2 tbsp).

4. Cover the skillet closely and cook on top of the stove over moderate heat about 20 minutes Uncover and transfer to oven. Bake 20 minutes

5. Meanwhile, sprinkle the steaks with the brandy. Set aside. 6. Heat the remaining butter in a saucepan, add the mushrooms and thyme and cook until wilted. Add the broth and cook until reduced by 1/3. Add the sour cream and olives. Remove from heat and set aside.

7. Drain the brandy from the steaks and reserve. Heat the oil in a heavy skillet and add the steaks. Cook over high heat about 3-4 minutes on each side (or longer if you prefer your steaks medium to medium-well). Remove and keep hot.

8. Add the brandy to the skillet and cook, stirring to dissolve the brown particles that cling to the pan. Stir in the sour cream sauce and heat through without boiling.

9. Turn the potato cake onto a warmed serving dish. Arrange the steaks on top and spoon a little sauce over them. Serve the remaining sauce separately.

Source:
James Beard for Omaha Steaks

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