Make the potatoes: Preheat the oven
to 350°F.
Put the potatoes on a baking sheet and bake until a knife
passes easily through the center, about 1 hour, depending on
size. Let cool.
Increase the oven temperature to 400°F.
Cut the potatoes in half lengthwise. Scoop out the center
of the potatoes with a spoon to create a shell. Press the
scooped out potato pieces through a ricer into a bowl. Add the
cream and butter and stir until completely combined. Add the
Gruyère and feta. Stir to mix well. Taste and season with the
salt and pepper. Taste again and adjust the seasoning as
needed. Divide the potato mixture into 4 portions and fill 4
of the potato shells. Discard the other 4. Put on a baking
sheet and bake until the potatoes begin to turn a golden
color, 20 to 30 minutes.
Prepare the meat: While the potatoes are
baking the second time, season the steaks liberally with salt
and pepper. Heat a sauté pan over high heat. Add the olive
oil. Add the steaks. Cook until golden brown, 3 to 4 minutes.
Turn and transfer to the oven. Cook 4 minutes for medium rare.
Transfer the steaks to a plate and cover to keep warm. Remove
any excess oil from the pan and return it to the stove.
Make the sauce: Add olive oil to the pan and heat it
over medium-high heat. Add the onion and garlic and cook until
slightly golden. Add the mushrooms and thyme and cook 5
minutes. Add the wine and bring to a boil. Cook until reduced
by half, about 5 minutes. Add the stock and cook until reduced
by half, about 10 minutes. Add the butter, parsley and a pinch
of salt and pepper. Swirl the pan to melt the butter and mix
with the other ingredients. Spoon over the steaks when ready
to serve. Enjoy with Simi
Alexander Valley Cabernet Sauvignon or Simi
Alexander Valley Reserve Cabernet Sauvignon
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