Filets & Taters

Leggo My Eggo

Last night I through on a couple of filets that must of been 2" thick 1 had DP cowlick & plain S&P for the wife. Basted hers & the taters with gorgonzola butter. YUM!

vidalia1

That looks just plain....deeeelicious. :P :silly:

Bacchus

Gorganzola Butter? Wow! That would make even a selct steak taste good.

reelgem

Nice job on that steak and taters, Leggo. I see you're new on the forum...... so welcome to the family!! I'll be watching for more of your posts.

Car Wash Mike

Nice spuds.


Mike

Gunnar

Some good looking food.....

Chainsmoker

how did you cook the taters?
Ryan

DrZaius

Lookin good. I love the color you got on your potato's. Gorgonzola butter? Please tell me more.

Leggo My Eggo

I had a few red skin new potatoes. I cut them in half and into a bowl with some olive oil, S&P, & Italian seasoning. I heated the egg to 500 to sear the filets first. I then flipped the steaks and brought the temp down to 350 to finish the steaks and at that time I added the potatoes. I moved the potatoes around a couple of times and they had such a great color and taste. For the butter I had a little left over gorgonzola cheese crumbles that I threw in with some melted butter with a pinch of S&P and basted one of the steaks and the potatoes with it.