Steak and Potato Bites
Steak & Potato Bites
Makes 24 bites
Ingredients
4 (about 2-inch diameter) Russet potatoes
3-4 tablespoons olive oil
Kosher salt
(2) 5 oz. beef tenderloin steaks
Kosher salt
Pepper
2 tablespoons olive oil
1 tablespoon butter
4 oz. fresh goat cheese
2 tablespoons heavy cream
1 large garlic clove
1/2 tablespoon snipped chives
Pinch of salt to taste
1/2 small bunch parsley, leaves only
1/4 cup pomegranate arils
Directions
1. Preheat the oven to 400F.
2. Slice the potatoes into 1/4-inch thick slices. Choose 24 similar sized slices, then reserve remaining slices for another use.
3. Sprinkle the potato slices with olive oil and a little kosher salt and roast for 15 minutes. After 15 minutes, turn the slices over and roast for another 5-10 minutes or until golden brown on both sides.
4. Meanwhile, prepare the steak. In a skillet, heat the olive oil and butter. When hot, sear the steaks for about 3 minutes per side, until they are medium-well. Allow the steaks to rest a few minutes, then slice into 1/4” thick slices
5. In a medium bowl, mix the goat cheese with the heavy cream, minced garlic, chives, and salt.
6. Assemble the bites. Arrange the warmed potato slices on a platter. Top each potato with a few slices of steak, then dollop the herbed cheese on top. Garnish with a few leaves of parsley and pomegranate arils.