Shelly's Recipe

POTATO-PARMESAN-CRUSTED FILLET OF BEEF

Category: Steaks - Beef

3/4 lb russet potatoes, peeled, coarsely shredded
1/4 cup minced onion
2 tbsp grated Parmesan cheese
1 1/2 tbsp flour
1 egg, beaten
3/4 tsp salt and pepper, divided
4 (6-oz) beef tenderloin steaks, 1 1/2 inches thick
1 tbsp canola oil and butter

Heat oven to 500. Place potatoes in clean kitchen towel; squeeze out as much liquid as possible. Place potatoes in large bowl with onion, cheese, flour and egg. In small bowl, stir together salt and pepper; sprinkle potatoes with 3/4 tsp of the salt and pepper mixture. Toss to mix well.

Sprinkle steaks with remaining 3/4 tsp salt and pepper mixture. Heat oil in large skillet over medium-high to high heat until hot. Add steaks; cook 2 minutes or until browned, turning once. Place on plate. Pat scant 1/3 cup potato mixture on top of each steak to form crust.

In clean large skillet, melt butter over medium heat. Increase heat to medium-high; add steaks, potato side down. Cook 2 minutes or until golden brown. Using spatula, carefully remove steaks and place, potato side up, on small rimmed baking sheet. Bake 8 to 10 minutes for medium-rare or until of desired doneness. Let stand 5 minutes. Serves 4