Filet Mignons On A Potato Cake

* Exported from MasterCook *

FILET MIGNONS ON A POTATO CAKE

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Beef Vegetables
Meats

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 lb Potatoes
5 tb Butter
4 Filet mignon, 6 oz each
2 tb Brandy
2 c Botton mushrooms, quartered
1/2 ts Thyme
1/3 c Beef broth
1/2 c Sour cream
12 Green olives, halved
And pitted
2 tb Corn oil

1. Preheat the oven to 375. 2. Peel the potatoes and
cut them into slices about 1/8-in. thick. As the
potatoes are sliced, drop them into a bowl of cold
water to prevent them discoloring. 3. Spread about 1
tsp of the butter over the bottom of a large heavy
skillet with a overproof handle. Drain the potato
slices and pat dry. Layer them in the skillet,
spinkling the layers with small pieces of butter(using
all but 2 tbsp). 4. Cover the skillet closely and cook
on top of the stove over moderate heat about 20 min.
Uncover and tranfer to oven. Bake 20 min. 5.
Meanwhile, sprinkle the steaks with the brandy. Set
aside. 6. Heat the remaining butter in a saucepan, add
the mushrooms and thyme and cook until wilted. Add the
broth and cook until reduced by 1/3. Add thge sour
cream and olives. Remove from heat and set aside. 7.
Drain the brandy from the steaks and reserve. Heat the
oil in a heavy skillet and add the steaks. Cook over
high heat about 3-4 min. on each side (or longer if
you prefer your steaks medium to medium-well). Remove
and keep hot. 8. Add the brandy to the skillet and
cook, stirring to dissolve the brown particles that
cling to the pan. Stir in the sour cream sauce and
heat through without boiling. 9. Turn the potato cake
onto a warmed serving dish. Arrange the steaks on top
and spoon a little sauce over them. Serve the
remaining sauce separately.

This dish: Tournedos a la russe



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