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Wednesday, August 25, 2021

Baked Potato, Cabbage & Steak Stack

A deliciously seasoned and seared filet mignon between a moist buttered baked potato, and delicious seasoned and sauted cabbage and carrots.


  1. Preheat your oven to 400 degrees. spread butter all around your potato, season it liberally with salt. Wrap your potato in foil, the bake in the oven for 1 hour and 15 minutes.
  2. Heat a pan on medium high heat and add lots of butter, toss in your sliced cabbage, and sliced carrots, season with red pepper flakes and black pepper, saute for about 15 minutes occasionally turning. Take out, mix in some sliced chives and set aside.
  3.  Heat a pan on medium high heat and add some oil and butter, season your filet with salt, pepper, and minced onions. Sear your steak on both sides for 8-10 minutes depending on the size and desired temp. Take out and set aside to rest.
  4. Add lots of butter to the pan, as the butter starts to melt pour in a little flour and whisk well to create a roux. Pour in some beef stock and continue to whisk well for a nice gravy with a nice consistency, season to taste with salt and pepper.
  5. Pour your gravy in a large bowl for plating, place your baked potato in the middle, slice open, season with salt, and pepper, then spoon in a scoop of butter.
  6. Top your potato with your steak, top your steak with your sauted cabbage and carrots and enjoy!

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