A Word From The Cook
“If you love Steak and Potatoes, this is the perfect starter for you. Serve as an appetizer, hors d’oeuvres, or tapa course.”
- 2 Pounds baby potatoes
- 1 Pound New York Strip Steak or if pan searing you can use tenderloins suitable for a stir fry.
- 1/2 Pound Crimini mushrooms
- 1/4 Cup Sour Cream
- 1/4 Cup Prepared Horseradish
- 2 Ounces Gorgonzola Cheese
- 3-5 Tablespoons olive oil
- 1 Tablespoon ground black pepper
- 1 Tablespoon garlic powder
- 1 Tablespoon Kosher or Herbed Salt
- 2 Tablespoons Butter
Step 1 – Prepare Potatoes
Scrub potatoes to remove any dirt or grit.
Slice potatoes in half lengthwise and coat generously with olive oil.
Season potatoes generously with herbed salt, ground black pepper, and garlic powder.
Spread seasoned potatoes in a single layer, on a foil covered baking sheet, and bake at 400 degrees for 30 minutes or so, until potatoes can be gently pierced with a fork.
Step 2 – Sauté Mushrooms and Mix Gorgonzola Cream
While potatoes are baking, combine ingredients for Gorgonzola Cream and mix with a fork until combined and texture is smooth. Chill until ready to serve.
Clean mushrooms to remove dirt and grit and slice them into 1/8 inch thick slices (as shown).
Sauté mushrooms with seasonings (a teaspoon each of herbed salt, garlic powder, and black pepper), in oil and butter over medium heat.
When mushrooms begin to brown and sizzle, add a splash of wine and let mushrooms cook down and absorb liquid. Turn heat off.
Step 3 – Grill or Pan Sear Steak and Serve
Coat steak meat with olive oil and season with garlic powder and pepper.
Grill seasoned steak until medium rare, or pan sear steak strips in sauté pan over stove.
Assemble bites by layering a slice of steak over each roasted potato. Top with a mushroom slice and a small dollop of gorgonzola cream.
Serve and enjoy!