Ingredients: |
Ingredients: 2 shallots, peel, slice into very thin rounds
1 green onion, trim, slice thinly, keeping white and green portions separate
1 russet potato, peeled, cut into 1" dices
2 top blade steaks
12 oz canned evaporated milk
2 oz smoked gouda slices
olive oil
salt
pepper
|
Directions: |
Directions:Rinse steak, pat dry, season both sides with salt and pepper. Place potatoes in a medium pot and cover with slightly salted water. Bring to a simmer and cook until fork tender, 15-18 minutes. Drain potatoes and return to pot. Add ¼ of the evaporated milk and mash with a potato masher until smooth. Add more evaporated milk, 1 T at a time, to achieve desired consistency. While potatoes cook, caramelize the shallots. Heat 1 tsp. olive oil in a medium non-stick pan over medium heat. Add shallots and cook, stirring often, until caramelized, 6-8 minutes. Stir caramelized shallots into mashed potatoes and season with salt and pepper. Reserve pan, no need to wipe clean. Return pan to medium high heat. Add ½ tsp olive oil and steaks to hot pan. Cook until well-browned and steaks reach a minimum temperature of 145º, 3-5 minutes per side. Transfer to a plate and rest for 5 minutes. Wipe pan clean. Return pan to medium heat. Add ½ tsp olive oil and white portions of green onions. Cook until fragrant, 30 seconds. Add remaining evaporated milk and bring to a simmer. Cook, stirring ofter, until slightly thickened, 3-5 minutes. Tear smoked gouda slices into large chunks and add to sauce. Stir constantly to melt. Remove from burner and season with salt and pepper. Place a serving of mashed potatoes on a plate. Spoon sauce in front of potatoes and top with steak. Garnish with green portions of green onions. |
This recipe for St Louis-Style Steak with mashed potatoes and smoked gouda sauce is from