Saute of Steak, Shallots & Mushrooms W/Herb Cheese Potatoes

"Essentially, a complete meal! Just serve with a nice salad and a glass of Cabernet, then sit back and enjoy."
 
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Ready In:
45mins
Ingredients:
9
Serves:
4
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ingredients

  • 1 12 lbs potatoes, pared, cut into large chunks
  • 4 ounces shallots
  • 8 ounces fresh mushrooms
  • 3 tablespoons oil
  • 4 (6 -8 ounce) rib eye steaks (about 1-inch thick) or (6 -8 ounce) Delmonico steaks (about 1-inch thick )
  • 1 (4 ounce) package soft herb cheese spread, room temperature (like Boursin)
  • 5 sprigs parsley, minced
  • 12 teaspoon salt
  • 14 teaspoon pepper
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directions

  • Cook potatoes in salted boiling water until tender, about 15 minutes.
  • Peel and coarsely chop shallots. Wipe mushrooms clean, trim stems, and cut into quarters. Heat 2 T. oil in 12-inch skillet over medium-high heat. Add shallots and mushrooms and saute until lightly browned, 7-8 minutes. Remove from skillet.
  • Add 1 T. oil to same skillet and heat over medium-high heat. Add steaks and cook 6-7 minutes each side for medium-rare.
  • Meanwhile, drain potatoes and mash. Beat in cheese and parsley. Transfer to serving bowl.
  • Add shallots and mushrooms to steak for last minute of cooking. Sprinkle with salt and pepper. Serve steak with potatoes.

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RECIPE SUBMITTED BY

I didn't start cooking until my early 20's, even though I come from a family of accomplished and admired home cooks. While I grew up watching my Italian grandmother in the kitchen, I remained uninterested in trying anything on my own. As a young lady, I was known for being particularly ignorant in the kitchen, with no idea how to even make a hot dog! All this changed, however, when I got engaged. I realized it was time to let my inherent talents out of the bag. At the time, the New York Times had a weekly column called The 60-Minute Gourmet by Pierre Franey. Each week, I would follow these recipes diligently, and taught myself to cook that way. From there, I began to read cookbooks and consult with relatives on family recipes. At my ripe old age now, I feel I know enough to put together a very pleasing meal and have become accomplished in my own right. Having an Irish father and an Italian mother, I'm glad I inherited the cooking gene (and the drinking one too!). One thing I have learned is that simpler is always better! I always believe cooking fills a need to nurture and show love. After being widowed fairly young and living alone with my dog and cats, I stopped cooking for awhile, since I really had no one to cook for. I made care packages for my grown son occasionally, and like to cook weekly for my boyfriend, so I feel like I am truly back in the saddle!!
 
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