I also loved this meal, though it is one to eat only occasionally because it is very high in fat and super rich tasting! I am very proud of myself (excuse me while I pat myself on the back) because normally I make hubby cook the steak, but he deserved a night off to visit with his friend, so I emarked on pan searing the perfect steak and I nailed it! Hubby was also proud and there was a lot of compliments coming in my direction, which as those of you who also live with males will understand, this doesn't happen that often!! Needless to say, this was a winner! Try it out on your husband when you have a bit to-do list waiting for him and he will be more than happy to work on that list in exchange for this meal. :)
Recipe adapted from Rachael Ray's 365: No Repeats
- 2 large russet potatoes, cleaned and pricked with a fork several times each
- 4 tbsp extra-virgin olive oil
- 1 lb button mushrooms, brushed clean and then thinly sliced
- 1 small yellow onion, minced
- 2 large garlic cloves, minced
- 1 tbsp fresh thyme leaves, chopped
- 4 slices thick, centre cut bacon
- 4 steaks (aproximately 1 - 1 1/2 inches thick)
- 1/4 cup sour cream
- 1/3 lb smoked gouda cheese, shredded
- Preheat the broiler to high.
- Place potatoes on microwave safe plate and microwave on high for 15 minutes, or until tender. While potatoes are cooking, make the stuffing for the potatoes.
- Preheat a skillet over medium-high heat with about 2 tbsp of the olive oil. Add the mushrooms and cook until they start to brown (about 4-5 minutes). Add the onions, garlic, thyme, salt & pepper. Continue to cook, stirring frequently, for 4-5 minutes.
- While all that is working, line the bacon slices up on a meat-safe cutting board a few inches apart. Preheat a second skillet over high heat with the remaining 2 tbsp olive oil. Season the steaks with salt and pepper and center each steak on top of a bacon slices. Wrap the bacon over the steaks and place seam side down in the skillet. Cook for 2 minutes on each side. Reduce the heat to medium and cook, turning occasionally for another 6-10 minutes for medium rare to medium well.
- Once the potatoes are cooked, cut them in half lenth-wise and scoop out the flesh into a medium bowl, taking care not to rip the potato skins. Using a potato masher, smash the potato flesh together with the sour cream until combined. Stir in te sauteed mushrooms and onions, shredded gouda, salt and pepper. Mound the filling back into the skins and top with a little more gouda cheese. Place on a cookie sheet and transfer to the broiler, 6 inches from te heat, until lightly brown, 3-4 minutes.
- Serve bacon wrapped sirloin alongside the stuffed potatoes.
Happy Cooking my Friends! Hope you are managing to stay dry in this miserable weather. :) Time to break out the comfort food!