Recipe by Sandi (From CA)
Ok, I may just be hungry, but when I saw this recipe at Omahasteaks.com, I ate their website. Don't tell, k? Oh, and ignore the calories. (It's a well-known fact that if you don't look at the calorie count in a dish, it's actually diet food.) Time does not include 24 hour marination.
For the Steaks
- 1⁄2 cup olive oil
- 2 garlic cloves, minced
- 12 basil leaves, minced
- 2 tablespoons freshly cracked black pepper
- 4 (10 ounce) angus boneless strip steaks, 10 ounces each
For the Potatoes
- 2 idaho baking potatoes, 8 to 10 ounces each
- 1 1⁄2 lbs red potatoes, scrubbed and quartered
- 1⁄4 cup warm milk
- 1⁄2 cup sour cream, at room temperature
- 1⁄4 cup butter, at room temperature
- 6 tablespoons freshly grated parmesan cheese
- nutmeg, to taste
- salt and pepper
For the Shiitake Sauce
- 1⁄4 cup butter
- 8 large shiitake mushrooms, sliced
- 2 tablespoons finely minced shallots
- 1 cup white wine
- 1⁄4 cup Bourbon
- 1 cup heavy cream
- 1⁄2 cup beef stock
- salt & freshly ground black pepper
- 2 teaspoons sliced chives, for garnish
Directions See How It's Made
- Pour the olive oil into a large glass dish or shallow bowl and combine with the garlic, basil, salt, and pepper. Rub this mixture into the steaks and marinate for 24 hours, turning occasionally.
- Preheat the oven to 350 degrees. Bake the Idaho potatoes in the oven for about 1 hour, or until tender. Remove, split open lengthwise, scoop out the flesh, and reserve for another meal. Set the potato skins aside.
- While the Idaho potatoes are baking, place the red potatoes in a large saucepan of salted water and bring to a boil. Turn down the heat and simmer for about 20 minutes, or until tender.
- Drain the potatoes and return to the sauce pan, stirring them over medium high heat for 1 minute so they are dry. Add the milk, sour cream, butter, and cheese, and whisk or mash with a fork, leaving the potatoes a little chunky.
- Season with nutmeg, salt, and pepper and fill the potato skins with the mixture. Keep warm.
- Prepare the grill.
- While the potatoes are cooking, prepare the sauce. Melt the butter in a skillet over medium heat, add the mushrooms, and sauté for 3 minutes.
- Add the shallots and cook for 1 minute longer.
- Add the wine and bourbon, and reduce the liquid until it has evaporated. Add the cream and stock, and reduce until the consistency is syrupy, 10 to 15 minutes. Season with salt and pepper.
- Remove the steaks from the marinade and grill over high heat for about 4 minutes on each side for medium-rare, about 5 minutes on each side for medium, or to the desired doneness.
- Transfer to warm serving plates and add a filled potato half to each plate. Spoon the sauce around each plate and garnish with the chives.