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Filets & Taters
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Leggo My Eggo
Posts: 155
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!
Comments
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That looks just plain....deeeelicious. :P :silly:
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Gorganzola Butter? Wow! That would make even a selct steak taste good.
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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.
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Nice spuds.
Mike -
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how did you cook the taters?
Ryan -
Lookin good. I love the color you got on your potato's. Gorgonzola butter? Please tell me more.This is the greatest signature EVAR!
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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.
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