Recipe by Michal Frischman

Steak and Mushroom Boats

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Steak and Mushroom Boats
Meat Meat
Medium Medium
8 Servings
Allergens

No Allergens specified

1 Hour, 30 Minutes
Diets
- Gluten Free - No Refined Sugar

This Pesach, the Paleo and Whole 30 trends really inspired some great new ideas. There are so many creative, product-free recipes out there! This one is a new favorite.

Ingredients

Potatoes

  • 8 mini red potatoes (not tiny ones)

  • 8 mini white potatoes (not tiny ones)

  • 1 and 1/2 tablespoons Bartenura Olive Oil

  • 1 teaspoon salt

Steak and mushroom filling

  • 1 and 1/2 pounds (3/4 kilogram) pepper steak

  • salt and pepper, to taste

  • 2 teaspoons Bartenura Olive Oil, divided

  • 1 onion, diced

Garnish

  • chives (optional)

Wine Pairing

Herzog Lineage Choreograph

Directions

Prepare the potatoes

1.

Preheat oven to 400°F (200°C).

2.

Wash and dry the potatoes well.

3.

Cut the top quarter off the potatoes and scoop out the flesh.

4.

Place the tops (skin on is fine) and insides of the scooped potatoes into a small saucepan and cover with cold water.

5.

Bring to a boil and cook about 20 minutes. Set aside.

6.

Drizzle the potato skins with olive oil and sprinkle with salt.

7.

Bake cut-side down for 20 minutes, then turn over and bake for another 10 minutes or until fork tender.

Prepare the filling

1.

Meanwhile, make the filling: Cut the pepper steak into bite-sized strips and season with salt and pepper.

2.

Heat a frying pan until very hot, then add one teaspoon oil. Sear the meat until browned and remove from the pan. Add another teaspoon of oil.

3.

Sauté the onion until browned, then add sliced mushrooms. Cook until the liquid evaporates and the onions are browned.

4.

Deglaze with white wine, scraping up all browned bits at the bottom.

5.

Add chicken stock and bring to a boil, then cook for another five minutes.

6.

Take about a quarter cup of boiled potatoes and about a quarter cup of the cooking water and blend with an immersion blender until smooth.

7.

Add a third cup of the potato puree back into the sauce to thicken, then return pepper steak to the pan. Allow to cook another five minutes.

Notes:

As a sous vide lover, I’m usually all about buying very cheap cuts of meat and turning them into something amazing, but pepper steak is not the place to skimp. Look for a well-marbled package of meat. If your store carries a few varieties of pepper steak, go with the more expensive one. It’s a few dollars’ difference that makes a big difference in the long haul!

To serve

1.

Place one red and one white crispy potato on a plate and fill with steak and mushrooms mixture.

2.

Garnish with chopped chives, if desired.

Recipe tags

appetizers apps beef cremini mushrooms elegant flavorful gluten free kosher for passover meat Michal Frishman mushrooms pan sear pan-seared passover dishes pepper steak Pesach potato potatoes savory appetizers seared starters steak stovetop stovetop meals
Steak and Mushroom Boats

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