“Keep them as a storage fee,” my friend Sam uttered as she collected the bulk of the steaks she had been storing in my freezer. She was moving and didn’t have enough space to keep most of her frozen goods during the process, so I offered up my freezer as a home to her collection of steaks. When she was picking up her assorted meats, she was sweet enough to leave me with several packages of steak. Now to simply cook a filet and serve it with a baked potato would almost be sacrilege to my creative culinary spirit, so my mind began to spin. One of Shawn’s and my favorite local places to eat, Bube’s Brewery has a stuffed steak every day on the menu, so in homage to Bube’s off to the kitchen I went. (I will be sure to add a post about Bube’s Brewery in the near future)
Enjoy…
1 cup crumbled Gorgonzola Cheese
3 minced cloves of Garlic
4 Russet Potatoes
½ cup Sour Cream
4 tablespoons of butter
2 cups beef stock
1 tablespoons of flour
1 large slivered Yellow Onion
2 tablespoons of Olive Oil
1 tablespoon of Cayenne Pepper
Salt
Pepper
Garlic Powder
Trim any excess fat from the steaks and toss in to medium Skillet. Using a good paring knife, “Good Knife,” this is an essential to cooking. Please do yourself a favor and lay out the cash for a high quality set of knives. This will make prep time and honestly cooking much more enjoyable. Using a good paring knife slice pockets into the side to the steaks. You are trying to create a hole to stuff with cheese not butterflying the steak, so keep the entry hole on the small to medium side, while the depth should be just short of the other side, and as wide as the steak.
In a bowl combine 2 tablespoons Minced Garlic, Gorgonzola Cheese, and 1 tablespoon of Olive Oil. Mix until Garlic is evenly distributed throughout. Stuff the mixture into the pocket of the steak. Pack it in tight, do this in small bits at a time. Pressing each bit in and compressing before moving on to a new bit. The cheese should almost be bursting out the side when done. Season steaks with Salt, Pepper, Cayenne Pepper, and Garlic Powder.
Heat a medium Skillet over medium high heat. Get one tablespoon of Olive Oil hot. Place steaks in the center of the Skillet. You are just searing the steaks; not cooking them all the way through, so 1-2 minutes on each side will be perfect. Place steaks into medium baking dish and into the oven on 350 for 10-15 minutes or until they reach medium rare. (Again, medium rare is how you should be eating steak, if you are one of those well done people, please reconsider the flavors are just gone)
Turn the Skillet with the excess fat on med heat and render the fat. Render means cook the fat until the oils seeps out into the pan. With tongs pull the fat out. Add 1 tablespoon of butter and 1 tablespoon of Olive Oil. Melt Butter and turn heat down to medium to medium high. Add Yellow Onion, salt and pepper. Keep them on medium heat stirring regularly until they become translucent and soft.
Cube Potatoes, personally I prefer the skins in my mash, but you may choose the extra step of peeling them before cubing. If you like extra work and the reduction of nutrition go right ahead. Place in 3 quart Pot and fill ¾ full with water. Add salt to water. Potatoes need salt to cook. Not doing this will lead to lack luster potatoes. The added benefit of lowering the boiling point of the water and speeding up the cooking process is nice as well. Place on high heat and bring to boil. You want the potatoes to become fork tender. That means pull out a single cube, one of the larger ones if your cuts are uneven and try smashing it on your board, if it crumbles it’s done. Strain potatoes and place them back into the pot. Add 1 tablespoon of butter, Sour Cream, Garlic Powder, Salt and Pepper and start mashing. Mashing can be done in a multitude of ways, I personally prefer the good old fashion hand masher, and the potatoes get creamy with a few chunks of goodness. But if you prefer a hand mixer will do the trick. Try to stay away from the stand mixer or food processor. They end up getting a little too whipped and the fun texture is gone. You may find you need to add a splash of milk if you want creamier potatoes.
In the same Skillet you seared the steak, melt 1 tablespoon of Butter. Whisk in 1 tablespoon of Flour until smooth. Add 1 Beef Stock, whisking constantly until smooth. Season with salt and pepper.
Place Mashed Potatoes in center of plate, add gravy, place steak on top of mashed, top with caramelized onions.
Enjoy!
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