Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Beef Vegetables
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 lb Potatoes
5 tb Butter
4 Filet mignon (6 oz ea)
2 tb Brandy
2 c Button mushrooms -- quartered
1/2 ts Thyme
1/3 c Beef broth
1/2 c Sour cream
12 Green olives -- halved and
- pitted
2 tb Corn oil
Preheat the oven to 375 F.
Peel the potatoes and cut them into slices about 1/8" thick. As the
potatoes are sliced, drop them into a bowl of cold water to prevent
them discoloring.
Spread about 1 ts of the butter over the bottom of a large heavy
skillet with a overproof handle. Drain the potato slices and pat
dry. Layer them in the skillet, spinkling the layers with small
pieces of butter (using all but 2 tb).
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.
Meanwhile, sprinkle the steaks with the brandy. Set aside.
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.
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.
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.
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.
