Why Make This Recipe
Steak-Stuffed Baked Potatoes with Parmesan Cream Sauce is a hearty and delicious meal that combines two favorites: beef and potatoes. This recipe is perfect for any occasion, whether it’s a family dinner or a special gathering. The creamy Parmesan sauce takes these stuffed potatoes to the next level, making them rich and satisfying. Plus, it’s a fun way to serve your steak!
How to Make Steak-Stuffed Baked Potatoes with Parmesan Cream Sauce
Ingredients:
- 4 medium russet potatoes, scrubbed and halved
- 4 beef tenderloin medallions (about 4 oz each)
- Salt and freshly ground black pepper, to taste
- 2 tablespoons olive oil
- 1 tablespoon unsalted butter
- 2 cloves garlic, minced
- 1 cup heavy cream
- 1/2 cup freshly grated Parmesan cheese
- 1 teaspoon Dijon mustard
- Fresh parsley, chopped (for garnish)
Directions:
I. Preheat oven to 400°F (200°C). Rub halved potatoes lightly with olive oil and a sprinkle of salt. Place cut side down on a baking sheet and bake for 35–40 minutes, or until tender and golden.
II. While the potatoes bake, season steak medallions generously with salt and pepper.
III. Heat olive oil and butter in a skillet over medium-high heat. Sear the medallions for 3–4 minutes per side, or until desired doneness. Remove from heat and let rest.
IV. In the same skillet, lower heat to medium and add minced garlic. Sauté for 1 minute until fragrant. Pour in heavy cream, stirring gently.
V. Add Parmesan cheese and Dijon mustard, whisking until the sauce is smooth and thickened, about 3–5 minutes. Season with salt and pepper to taste.
VI. Scoop out a shallow cavity from each baked potato half. Place a seared medallion into each and generously spoon the Parmesan cream sauce over the top.
VII. Garnish with chopped parsley and serve warm on a platter.
How to Serve Steak-Stuffed Baked Potatoes with Parmesan Cream Sauce
Serve these delicious stuffed potatoes on a large platter. They look impressive and inviting, especially with the creamy sauce drizzled over the steak. You can pair them with a simple green salad or steamed vegetables for a complete meal.
How to Store Steak-Stuffed Baked Potatoes with Parmesan Cream Sauce
If you have leftovers, let them cool to room temperature. Store them in an airtight container in the refrigerator for up to 3 days. When you’re ready to enjoy them again, reheat in the oven at 350°F (175°C) until warmed through.
Tips to Make Steak-Stuffed Baked Potatoes with Parmesan Cream Sauce
- Make sure to choose good-quality beef tenderloin for the best flavor.
- You can adjust the garlic and cheese levels in the cream sauce to suit your taste.
- Don’t skip resting the steak after cooking; it helps keep the meat tender and juicy.
Variation
For a different twist, try adding cooked bacon bits or sautéed mushrooms to the potatoes before adding the steak and sauce. You can also use different types of cheese, like cheddar or Gruyère, for a unique flavor.
FAQs
1. Can I use other types of potatoes?
Yes, you can use other types of potatoes like Yukon Gold or sweet potatoes, but cooking times may vary.
2. How do I know when the steak is done?
Use a meat thermometer: 130°F (54°C) for medium-rare, or adjust for your preferred doneness.
3. Can I make the sauce ahead of time?
Yes, you can make the sauce ahead of time. Just reheat gently on the stove and add a little extra cream if it thickens too much.
Steak-Stuffed Baked Potatoes with Parmesan Cream Sauce
Ingredients
For the Potatoes
- 4 medium russet potatoes, scrubbed and halved
For the Steak
- 4 oz beef tenderloin medallions (about 4 oz each) Good-quality beef recommended for best flavor.
- Salt and freshly ground black pepper, to taste
- 2 tablespoons olive oil
- 1 tablespoon unsalted butter
For the Cream Sauce
- 2 cloves garlic, minced
- 1 cup heavy cream
- 1/2 cup freshly grated Parmesan cheese
- 1 teaspoon Dijon mustard
- Fresh parsley, chopped (for garnish)
Instructions
Preparation
- Preheat oven to 400°F (200°C). Rub halved potatoes lightly with olive oil and a sprinkle of salt. Place cut side down on a baking sheet and bake for 35–40 minutes, or until tender and golden.
- While the potatoes bake, season steak medallions generously with salt and pepper.
Cooking
- Heat olive oil and butter in a skillet over medium-high heat. Sear the medallions for 3–4 minutes per side, or until desired doneness. Remove from heat and let rest.
- In the same skillet, lower heat to medium and add minced garlic. Sauté for 1 minute until fragrant.
- Pour in heavy cream, stirring gently.
- Add Parmesan cheese and Dijon mustard, whisking until the sauce is smooth and thickened, about 3–5 minutes. Season with salt and pepper to taste.
Assembly
- Scoop out a shallow cavity from each baked potato half. Place a seared medallion into each and generously spoon the Parmesan cream sauce over the top.
- Garnish with chopped parsley and serve warm on a platter.