Steaks Bearnaise Over Potato Cakes

Photo by Kira A.
Adapted from publix.com

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

Servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

servings

Adapted from publix.com

Ingredients

  • 2

    cups prepared sour cream and chive mashed potatoes

  • 1/3

    cup cooked bacon pieces

  • 1/3

    cup crumbled blue cheese

  • 2

    TBS + 1/2 cup all-purpose flour

  • 1

    large egg, beaten

  • 1 1/2

    lb grilling steaks (NY strip, skirt, or ribeye)

  • Kosher salt and black pepper

  • 3

    TBS canola oil, divided (1 TBS / 2 TBS)

  • 1

    bag (9 oz) fresh spinach

  • 1

    (10 oz) container garlic cooking crème, divided (1/2 cup / remainder)

  • 2

    TBS béarnaise sauce mix

Directions

1. Combine mashed potatoes, bacon, cheese, 2 TBS flour (or more, if potatoes are too soft), and egg until blended. Form into 6 patties. Place 1/2 cup flour on plate; coat both sides of patties with flour. Set aside. 2. Preheat large sauté pan on medium-high heat. Season steaks with kosher salt and pepper. Place 1 TBS oil in pan, then add steaks; cook 3-4 minutes on each side or until 145F (for medium rare). Remove steaks from pan; cover to keep warm. 3. Reduce heat to medium. Place remaining 2 TBS oil in pan, then add 3 potato patties. Cook 2-3 minutes on each side or until golden. Transfer to paper towels to drain; cover to keep warm. Repeat with remaining 3 patties. 4. Place spinach in large microwave-safe bowl and cover; microwave on high 4-5 minutes or until tender. Slice steak thinly across grain. 5. Combine 1/2 cup cooking crème and béarnaise sauce mix in microwave-safe bowl; microwave on high 1 minute, stirring often, or until hot. 6. Drain spinach, if needed; stir in remaining cooking crème and kosher salt to taste. Divide spinach over potato cakes, top with steak, and drizzle with sauce. Serve immediately. Makes 6 servings.

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