"In this gourmet twist on good ole' Meat and Potatoes, this wonderful butter is melted over the steak, and the golden potatoes are made even more vibrant with the addition of tri-colored carrots!"
(serves 4)
1/2 oz. crumbled blue cheese
1&1/2 T. unsalted Kerrygold* butter
1 T. chopped fresh flat-leaf parsley leaves (I would use lemon parsley - new add. to my farm*)
2 t. minced shallot
2 T. EVOO, divided
2 Yukon Gold potatoes, thinly sliced
4 4 oz. beef tenderloin steaks
1/4 t. each kosher* salt and fresh ground pepper
2 cups thinly sliced tri-color carrots
Prepare blue cheese butter: In a small bowl, combine cheese, butter, parsley and shallot. Set aside. In a large skillet on med.-high, heat 1 T. oil. Working in batches, if necessary, arrange potatoes in a single layer in skillet and cook until golden and tender, 2-3 mins. per side. Transfer to a paper towel-lined plate and cover to keep warm. In the same skillet on med.-high, heat remaining 1 T. oil. Season steaks with S&P. Add to skillet and cook, turning once, until browned and cooked to desired doneness, 7-9 mins. for med.-rare, 9-11 for med. Transfer to a serving plate; cover to keep warm. To the skillet, still on med.-high, add carrots with 1/4 cup water and cook, stirring frequently, until just tender, about 2 mins. To serve, divide potatoes evenly among plates with steaks; add carrots, and top each steak with 1 t. blue cheese butter.
"When you are having a rough day, place your hand over your heart. Feel that? That's called purpose. You're alive for a reason."
Have FUN out there today!! Give lots of people your smile - ya just never know who really needs one.
Love,
MM
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