- 4
Ingredients
- Potato Cake
- 6 * 6 medium Yukon Gold potatoes
- 3 * 3 tablespoons chopped parsley
- 3 * 3 tablespoons sliced green onion
- 2 * 2x113 gram logs fresh soft goat cheese, crumbled
- 2 * 2 tablespoons olive oil
- * salt and pepper to taste
- 1/4 * 1/4 cup flour
- 2 * 2 tablespoons olive oil
- Steak
- 4 * 4 tenderloin steaks 5-6 oz each
- 1/4 * 1/4 cup olive oil
- 2 * 2 tablespoons butter
- 1 * 1 shallot minced
- 1 * 1 cup port
- 1 * 1 cup beef stock
- 2 * 2 tablespoons butter
- * coarse salt and pepper
- Roasted Beet Salad
- 1/2 * 1/2 pound mixed red and candy-striped baby or medium beets, stems trimmed
- 1 * 1 tablespoon olive oil
- 1 * 1 tablespoon minced shallot
- 1 * 1 tablespoon red wine vinegar
- 1 * 1 teaspoon freshly grated orange zest
- 1 * 1 tablespoon extra-virgin olive oil
- 1 * 1 tablespoon roughly chopped parsley
- 1 * 1 tablespoon chopped chives
- * salt and pepper to taste
- Watercress Salad
- 1 * 1 medium bunch fresh watercress
- 1 * 1 small Granny Smith Apple, cut into bite sized pieces
- 1/3 * 1/3 cup sour cream
- 1 * 1 tablespoon honey
- * zest of 1/2 lemon
- * juice of 1 lemon
- * salt and pepper
Preparation
Step 1
Directions
Potato Cake
1. To prepare potato cakes, preheat oven to 375.
2. Add whole, unpeeled potatoes to medium pot. Fill pot with cold water just to cover potatoes; season cooking water well with salt (it should taste like the sea) and bring up to a boil.
3. Boil on medium high heat until potatoes are tneder but not over done, about 10-15 minutes. Drain, peel, and mash roughly with a fork.
4. When potatoes haved cooled enough to handle, fold in fresh herbs, goat cheese and salt and pepper to taste.
5. Mix until just combined; pieces of goat cheese should still be visible. Form mix into eight 2 1/2 X 1 inch cakes. Flour lightly and set aside.
6. Add olive oil to a large non-stick pan and bring up to medium high heat. Add potato cakes and fry until first side is golden brown.
7. Flip onto other side, fry for another minute and place in oven to finish warming through, about 10 minutes.
Steak
1. Preheat oven to 400. To prepare steak, heat 3 tbsp olive oil in a large heavy bottomed pan.
2. Season steaks well with coarse salt and pepper. When oil is nearly smoking, add steaks and 2 tbsp butter; sear both sides of steak until well coloured. (Depending on size of steak, this may have to be done in two batches.)
3. Finnish cooking in oven for desired doneness, about 5 minutes for medium rare. Remove from heat, transfer to cutting board and let rest, covered, for at least 10 minutes.
4. In same pan, add 1 tbsp oil and sweat shallot until softened and lightly coloured. Add port to deglaze and bring to simmer, reducing slightly.
5. Add beef stock and simmer; reduce volume by half. Remove from heat and swirl in 2 tbsp butter. Season sauce to taste with salt and pepper.
Roasted Beet Salad
1. To prepare beets, preheat oven to 400. Rinse beets. Wrap colours seperately in foil, drizzle with olive oil and roast in middle of oven until tender, 45 minutes to 1 hour.
2. Cool. Peel beets and halve lengthwise. If using medium beets, cut each half crosswise into 1/4 inch thick slices, keeping colours seperate.
3. Whisk together shallot, orange zest, vinegar and olive oil. Season dressing to taste with salt and pepper. Just before serving, toss beets together with dressing and chopped herbs.
Watercress Salad
1. Wash and drain watercress well. Cut or tear into bite sized pieces.
2. Combine sour cream, honey, lemon juice and zest in a medium bowl. Toss in watercress and apple and gently fold to coat. Season to taste with salt and pepper.