This twist on steak and potatoes is delish!
1 ounce of blue cheese, crumbled
2 tbsp unsalted butter
1 tbsp chopped parsley
2 tbsp olive oil
2 tbsp shallot, minced
2 potatoes with yellow, fleshy insides (I use Yukon Gold), thinly sliced
4 - 4 oz beef tenderloin steaks, medallions if possible
Sea salt and pepper to taste
1-2 cups of tri-color carrots
1 cup sliced mushroom
1/2 small, sweet onion, sliced
In a small bowl, combine blue cheese, butter, parsley and shallot. Set aside.
In a large skillet, heat 1 tbsp olive oil. Cook the onions until translucent then push aside. Season steaks with salt and pepper and add to the skillet. Turn only once and cook until medium, or desired temperature. For medium, you'll want about 5 minutes per side.
Meanwhile, in another skillet, add 1 tbsp of olive oil and spread potatoes in an even layer. Cook for 2 minutes until tender. Add 1/4 cup of water and cook carrots and mushrooms for 2 minutes. Combine the onions into the skillet and mix well. Next, add the steaks on top of vegetables and top with blue cheese butter. Split into 4 portions and serve while warm.