Directions for: Goat Cheese Potato Cake and Tenderloin Steak
Ingredients
Potato Cake6 medium Yukon Gold potatoes
3 Tbsp chopped parsley
3 Tbsp sliced green onion
2 113 g logs fresh soft goat cheese, crumbled
2 Tbsp olive oil
salt and pepper to taste
cup flour
2 Tbsp olive oil
Steak4 tenderloin steaks 5-6 oz each
cup olive oil
2 Tbsp butter
1 shallot minced
1 cup port
1 cup beef stock
2 Tbsp butter
coarse salt and pepper
Roasted Beet Saladlb(s) mixed red and candy-striped baby or medium beets, stems trimmed
1 Tbsp olive oil
1 Tbsp minced shallot
1 Tbsp red wine vinegar
1 tsp freshly grated orange zest
1 Tbsp extra-virgin olive oil
1 Tbsp roughly chopped parsley
1 Tbsp chopped chives
salt and pepper to taste
Watercress Salad1 medium bunch fresh watercress
1 small Granny Smith Apple, cut into bite sized pieces
cup sour cream
1 Tbsp honey
zest of 1/2 lemon
juice of 1 lemon
salt and pepper
Directions
Potato Cake1. To prepare potato cakes, preheat oven to 375.
2. Add whole, unpeeled potatoes to medium pot. Fill pot with cold water just to cover potatoes; season cooking water well with salt (it should taste like the sea) and bring up to a boil.
3. Boil on medium high heat until potatoes are tneder but not over done, about 10-15 minutes. Drain, peel, and mash roughly with a fork.
4. When potatoes haved cooled enough to handle, fold in fresh herbs, goat cheese and salt and pepper to taste.
5. Mix until just combined; pieces of goat cheese should still be visible. Form mix into eight 2 1/2 X 1 inch cakes. Flour lightly and set aside.
6. Add olive oil to a large non-stick pan and bring up to medium high heat. Add potato cakes and fry until first side is golden brown.
7. Flip onto other side, fry for another minute and place in oven to finish warming through, about 10 minutes.
Steak1. Preheat oven to 400. To prepare steak, heat 3 tbsp olive oil in a large heavy bottomed pan.
2. Season steaks well with coarse salt and pepper. When oil is nearly smoking, add steaks and 2 tbsp butter; sear both sides of steak until well coloured. (Depending on size of steak, this may have to be done in two batches.)
3. Finnish cooking in oven for desired doneness, about 5 minutes for medium rare. Remove from heat, transfer to cutting board and let rest, covered, for at least 10 minutes.
4. In same pan, add 1 tbsp oil and sweat shallot until softened and lightly coloured. Add port to deglaze and bring to simmer, reducing slightly.
5. Add beef stock and simmer; reduce volume by half. Remove from heat and swirl in 2 tbsp butter. Season sauce to taste with salt and pepper.
Roasted Beet Salad1. To prepare beets, preheat oven to 400. Rinse beets. Wrap colours seperately in foil, drizzle with olive oil and roast in middle of oven until tender, 45 minutes to 1 hour.
2. Cool. Peel beets and halve lengthwise. If using medium beets, cut each half crosswise into 1/4 inch thick slices, keeping colours seperate.
3. Whisk together shallot, orange zest, vinegar and olive oil. Season dressing to taste with salt and pepper. Just before serving, toss beets together with dressing and chopped herbs.
Watercress Salad1. Wash and drain watercress well. Cut or tear into bite sized pieces.
2. Combine sour cream, honey, lemon juice and zest in a medium bowl. Toss in watercress and apple and gently fold to coat. Season to taste with salt and pepper.
See more: Salad, Roast, Main, Fruit, Vegetables, Bake, Beef, Potatoes, Cheese, Lunch