Snow Day Meat and Potatoes

The snow just keeps coming, so inside I am making things that make me happy. As I have written before, I have a love of risotto and love to make it. When I came across this recipe in the new Bon Appetit, I had to try it. You cook the potatoes "risotto style," as in, in stock, slowly until they are tender and have given off some of their creamy starch. It was easy to make and did not require a lot of work. It is key to cut your potatoes as close to the same size as possible so that they cook evenly. I was not that great at doing it, but now I know!

Beef Tenderloin with Potato "Risotto"

Bon Appetit February 2010

serves 6 (I halved it for 2 and we ate every bite)

1 tablespoon of butter

1 cup finely chopped onion

1 pound yukon gold potatoes, peeled, cut into 1/8 inch thick slices, then 1/8 inch cubes

1/8 teaspoon of cayenne

salt

1 1/2 cup chicken stock, plus more

1/2 cup of heavy whipping cream (I used half and half to make it lighter)

1/4 cup finely grated parmesan cheese

1/4 cup finely chopped chives (I forgot to get these, so my picture is chive-less)

6-6oz beef tenderloin steaks (1 inch thick)

1 1/2 tablespoon chopped fresh thyme

1 tablespoon olive oil

Melt butter in heavy large saucepan over medium heat. Add onion; cover and cook until soft and translucent, stirring occasionally, about 7 minutes. Add potatoes and cayenne pepper; sprinkle with salt and pepper. Add 1 1/2 cups chicken broth; increase heat and bring to a boil (below).

Reduce heat to medium and simmer until potatoes are almost tender, adding more chicken stock by the tablespoonfuls if dry (mixture should be creamy with some sauce, not dry), about 8 minutes. Add cream and simmer until potatoes are tender but still hold their shape, stirring often, about 10 minutes. Stir in cheese and chives. DO AHEAD: Can be made 2 hours ahead. Let stand at room temperature. Rewarm over medium heat, stirring often.

Sprinkle steaks with coarse salt and pepper, then chopped thyme. Heat 1 tablespoon of olive oil in heavy large skillet over medium high heat. Add steaks and cook to desired doneness, adding more oil as needed, 3 to 4 minutes per side for medium rare.

Divide potato risotto among plates, Place steaks on plates and serve. Server with a Shiraz if desired.

Enjoy!

xoxo

Erin