Beef Tenderloin Steaks with Chive Baked Potatoes
By America's Test KitchenPublished on February 23, 2012
Time
30 minutes
Yield
Serves 4
Ingredients
4 small russet potatoes ½ cup sour cream ½ cup chopped fresh chives 2 garlic cloves, minced24 - 32 ounces center-cut filets mignons (4 fillets, 6- to 8-ounces each), 1 inch thick2 tablespoons vegetable oil
Instructions
- Adjust oven rack to middle position and heat oven to 450 degrees. Poke several holes in each potato with fork and microwave on high until slightly soft to touch, 6 to 10 minutes. Carefully transfer potatoes directly to oven rack and roast until skewer glides easily through flesh, 15 to 20 minutes.
- Meanwhile, combine sour cream, 7 tablespoons chives, and garlic in bowl and season with salt and pepper to taste.
- Pat steaks dry with paper towels and season with salt and pepper. Heat oil in 12-inch skillet over medium-high heat until just smoking. Cook steaks until well browned and meat registers 125 degrees (for medium-rare), 4 to 6 minutes per side. Transfer to platter and tent loosely.
- Using tines of fork, make dotted X on top of each potato. Press in at ends of potatoes to push flesh up and out. Top each potato with sour cream mixture and sprinkle with remaining 1 tablespoon chives. Serve with steaks.
Time
30 minutesYield
Serves 4Ingredients
4 small russet potatoes
½ cup sour cream
½ cup chopped fresh chives
2 garlic cloves, minced
24 - 32 ounces center-cut filets mignons (4 fillets, 6- to 8-ounces each), 1 inch thick
2 tablespoons vegetable oil
Ingredients
4 small russet potatoes
½ cup sour cream
½ cup chopped fresh chives
2 garlic cloves, minced
24 - 32 ounces center-cut filets mignons (4 fillets, 6- to 8-ounces each), 1 inch thick
2 tablespoons vegetable oil
Ingredients
4 small russet potatoes
½ cup sour cream
½ cup chopped fresh chives
2 garlic cloves, minced
24 - 32 ounces center-cut filets mignons (4 fillets, 6- to 8-ounces each), 1 inch thick
2 tablespoons vegetable oil
Why This Recipe Works
By giving the potatoes a head start in the microwave before moving them to a hot oven, we get a fluffy interior and a crisp crust in half the time.
Instructions
- Adjust oven rack to middle position and heat oven to 450 degrees. Poke several holes in each potato with fork and microwave on high until slightly soft to touch, 6 to 10 minutes. Carefully transfer potatoes directly to oven rack and roast until skewer glides easily through flesh, 15 to 20 minutes.
- Meanwhile, combine sour cream, 7 tablespoons chives, and garlic in bowl and season with salt and pepper to taste.
- Pat steaks dry with paper towels and season with salt and pepper. Heat oil in 12-inch skillet over medium-high heat until just smoking. Cook steaks until well browned and meat registers 125 degrees (for medium-rare), 4 to 6 minutes per side. Transfer to platter and tent loosely.
- Using tines of fork, make dotted X on top of each potato. Press in at ends of potatoes to push flesh up and out. Top each potato with sour cream mixture and sprinkle with remaining 1 tablespoon chives. Serve with steaks.
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