WOW! This dinner hit the nail on the head. The bloomin’ potato is cut criss-cross, seasoned and greased up before baking. Topped with a mushroom and sirloin sauté in creamy Dijon sauce I am sad to report there are no leftovers.
8 medium red potatoes
8 cloves garlic, minced
4 tablespoons olive oil
4 tablespoons butter
2 teaspoons sea salt
1 teaspoon garlic pepper
1 lb cremini mushrooms, chopped
1 sweet onion, chopped
1 lb rib eye steak, boneless, chopped into small 1/2 inch square chunks
2 tablespoons country Dijon mustard
1 cup beef broth
1 tablespoon honey
1 tablespoon horseradish
2 tablespoons cornstarch
Preheat the oven to 425˚F. Slice the potatoes from one end to the other without cutting all the way through. Rotate and gently cut the other way creating a crisscross, but keeping the potato intact.
Arrange the potatoes on a baking sheet lined in foil. In a small bowl mix 2 tablespoons of olive oil, 2 tablespoons butter, 1 teaspoon salt, 1/2 teaspoon black pepper and half of the minced garlic. Spoon seasoned butter oil garlic sauce over each potato.
Bake the potatoes for 40 minutes or until the potatoes turn crispy and the flesh is soft.
About 15 minutes before potatoes are done, in a large skillet over medium-high heat sauté mushrooms and onions in remaining olive oil, butter, salt, pepper and garlic for about 10 minutes. Add beef chunks to mushrooms and continue to sauté for about 5 minutes. Add Dijon mustard, beef broth, honey, horseradish and cornstarch to the sautéed mushroom and beef and mix well. Bring to a quick boil and remove from heat.