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Add a photoServings: 4
Ingredients
- 2 lb Potatoes
- 5 Tbsp. Butter
- 4 x Filet mignon, 6 ounce each
- 2 Tbsp. Brandy
- 2 c. Botton mushrooms, quartered
- 1/2 tsp Thyme
- 1/3 c. Beef broth
- 1/2 c. Lowfat sour cream
- 12 x Green olives, halved And pitted
- 2 Tbsp. Corn oil
Directions
- 1. Preheat the oven to 375.
- 2. Peel the potatoes and cut them into slices about 1/8-in. thick. As the potatoes are sliced, drop them into a bowl of cool water to prevent them discoloring.
- 3. Spread about 1 tsp of the butter over the bottom of a large heavy skillet with a overproof handle. Drain the potato slices and pat dry. Layer them in the skillet, spinkling the layers with small pcs of butter(using all but 2 tbsp).
- 4. Cover the skillet closely and cook on top of the stove over moderate heat about 20 minutes.
- Uncover and tranfer to oven. Bake 20 minutes.
- 5. Meanwhile, sprinkle the steaks with the brandy. Set aside.
- 6. Heat the remaining butter in a saucepan, add in the mushrooms and thyme and cook till wilted. Add in the broth and cook till reduced by 1/3. Add in thge lowfat sour cream and olives. Remove from heat and set aside.
- 7. Drain the brandy from the steaks and reserve. Heat the oil in a heavy skillet and add in the steaks. Cook over high heat about 3-4 minutes. on each side (or possibly longer if you prefer your steaks medium to medium-well).
- Remove and keep warm.
- 8. Add in the brandy to the skillet and cook, stirring to dissolve the brown particles which cling to the pan. Stir in the lowfat sour cream sauce and heat through without boiling.
- 9. Turn the potato cake onto a warmed serving dish. Arrange the steaks on top and spoon a little sauce over them. Serve the remaining sauce separately.
- This dish: Tournedos a la russe
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 414g | |
| Recipe makes 4 servings | |
| Calories 796 | |
| Calories from Fat 507 | 64% |
| Total Fat 56.88g | 71% |
| Saturated Fat 25.33g | 101% |
| Trans Fat 0.02g | |
| Cholesterol 160mg | 53% |
| Sodium 315mg | 13% |
| Potassium 1264mg | 36% |
| Total Carbs 30.72g | 8% |
| Dietary Fiber 3.9g | 13% |
| Sugars 2.36g | 2% |
| Protein 36.28g | 58% |
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