Potato-Parmesan-Crusted Fillet of Beef

By cheeserohan

Ingredients

• 12 oz. russet potatoes, peeled, coarsely shredded
• 1/4 cup minced onion
• 2 Tablespoons grated Parmesan cheese
• 1 1/2 Tablespoons all-purpose flour
• 1 egg, beaten
• 3/4 teaspoon salt, divided
• 3/4 teaspoon pepper, divided
• 4 (6-oz.) beef tenderloin steaks, 1 1/2 inches thick
• 1 Tablespoon canola oil
• 1 Tablespoon butter

Details

Servings 4

Preparation

Step 1

1. Heat oven to 500F. Place potatoes in clean kitchen towel; squeeze out as much liquid as possible. Place potatoes in large bowl with onion, cheese, flour and egg. Combine salt and pepper in small bowl; sprinkle potatoes with 3/4 teaspoon of the mixture. Toss to mix well.

2. Sprinkle steaks with remaining salt and pepper mixture. Heat oil in large skillet over medium-high to high heat until hot. Cook steaks 2 minutes or until browned, turning once. Place on plate.

3. Pat scant 1/3 cup potato mixture on top of each steak to form crust. Melt butter in clean large skillet over medium heat. Increase heat to medium-high; add steaks, potato-side down. Cook 2 minutes or until golden brown. With spatula, carefully remove steaks and place, potato-side up, on small rimmed baking sheet.

4. Bake 8 to 10 minutes for medium rare or until of desired doneness. Let stand 5 minutes.