I warned you all! Do you see any vegetables? Noooo? Me either. I think this calls for a salad don't you? And no, that is parsley. It does not constitute a vegetable or a salad!
I think this is really all about the potatoes. They were as simple as the fillets, but so full of rich flavor. Of course anything with garlic, butter and cream can't be all that bad. Well not for your tastebuds, just watch out waistline!
It's not as if you can't tell that these are...double thick cut fillets.
Well, simple, simple, simple - you just cut a teensy weensy slit in the side of your fillet and stuff with bleu cheese crumbles of your choice.
We could only find Danish Bleu Cheese on this particular day.
Season with salt, pepper and garlic powder.
And grill to your desired temperature.
We both prefer Medium Rare steaks.
Now for those little baby potatoes.
Slice in half or into thirds and pre boil until tender.
Drain and set aside. They will go back into the sauce to warm through.
In a saucepan heat olive oil and butter. Saute garlic until lightly golden. Add fresh minced dill and let this perfume the oil and butter for just a minute or two. Slowly add heavy cream stirring constantly to combine.
Let this reduce until it thickens. It should be the color of peanut butter (this picture does not show the true color, see above). Taste for seasonings and add salt and pepper if neccesary. Return potatoes to the sauce and warm through.
Bleu Cheese Stuffed Fillets and Cream Dill Potatoes
2- 3" thick beef fillets
1/2 cup crumbled Bleu Cheese
1 1/2 teaspoonsgarlic powder
salt and pepper
For the potatoes:
6-8 baby Yukon Gold potatoes, sliced in
halves or thirds
1 tablebspoon olive oil
2 tablebspoons butter
1 teaspoon fresh garlic, minced
2 teaspoons fresh dill, chopped finely
1/3 cup heavy cream
And there you have it. Like I've been telling you, Michael would have Steak and Potatoes every night if he could. Almost half of the pictures we have stored to post are steaks , I kid you not. Michael and Carla