Description
Loaded Baked Potato with Steak Bites & Creamy Sauce
Ingredients:
For the potato:
2 large baking potatoes
2 tbsp olive oil
Salt & pepper to taste
For the steak bites:
300g steak (sirloin or ribeye), cut into bite-sized pieces
2 tbsp butter
2 garlic cloves, minced
1 tsp paprika
Salt & pepper to taste
For the creamy sauce:
1 cup heavy cream
1/4 cup grated Parmesan cheese
1 tsp Dijon mustard
Salt & pepper to taste
For garnish:
Fresh parsley, chopped
Instructions:
Prepare the potatoes:
Preheat your oven to 200°C (400°F). Rub the potatoes with olive oil, sprinkle with salt, and pierce them with a fork. Bake for 50-60 minutes until tender.
Cook the steak bites:
Heat a skillet over medium-high heat. Add butter and sear the steak bites for 2-3 minutes on each side until golden brown. Add garlic, paprika, salt, and pepper, and cook for another minute. Remove from heat and set aside.
Make the creamy sauce:
In the same skillet, pour in the heavy cream and simmer for 2 minutes. Stir in the Parmesan cheese and Dijon mustard. Cook until the sauce thickens slightly, then season with salt and pepper.
Assemble the dish:
Slice open the baked potatoes and fluff the inside with a fork. Top with the steak bites and drizzle generously with the creamy sauce.
Garnish and serve:
Sprinkle chopped parsley over the top and serve hot. Enjoy your hearty and flavorful meal!
Step-by-Step Guide
1. Bake the Potatoes: Preheat oven to 200°C (400°F). Thoroughly scrub and dry the potatoes. Rub each with 1 tbsp olive oil and a generous pinch of salt. Pierce each 4-5 times with a fork. Place directly on the oven rack and bake for 50-60 minutes, or until the skin is crisp and the inside is easily pierced.
2. Sear the Steak: While potatoes bake, pat steak bites very dry with paper towels. Season generously. In a hot skillet, melt butter until foaming. Add steak in a single layer, avoiding overcrowding. Sear undisturbed for 2-3 minutes per side for medium-rare. Add garlic and paprika in the last 30 seconds, stir, then transfer everything to a plate.
3. Craft the Sauce: In the same skillet (do not clean it), lower heat to medium. Pour in heavy cream, scraping up any browned bits. Let it simmer gently for 2 minutes. Whisk in Parmesan and Dijon mustard until the cheese melts and the sauce thickens enough to coat the back of a spoon. Season to taste.
4. Assemble with Care: Split the baked potatoes open and gently fluff the insides with a fork. Season the potato flesh lightly. Spoon the steak bites and any juices over each potato. Generously drizzle the creamy sauce over the top, allowing it to pool into the potato.
Serving Suggestions
This rich dish is a complete meal, but a light, crisp side balances it perfectly. Consider a simple arugula salad with a lemon vinaigrette, roasted asparagus, or sautéed green beans. For a casual gathering, serve the components family-style, allowing everyone to build their own loaded potato.
How-to Summary
This gourmet loaded potato involves four key stages: baking the potatoes until perfectly tender, searing seasoned steak bites in butter and garlic, creating a simple pan sauce with cream, Parmesan, and mustard, and assembling all components hot for a decadent finish with fresh parsley.
Frequently Asked Questions
Can I prepare any part of this dish ahead of time? Yes. You can bake the potatoes and make the sauce ahead. Reheat potatoes in the oven and gently warm the sauce on the stovetop, adding a splash of cream if it’s too thick. Cook the steak bites fresh for best texture.
What’s the best cut of steak for steak bites? Sirloin is excellent for value and flavor. Ribeye offers more richness due to its marbling. Tenderloin is a luxurious option. Avoid very lean cuts like flank, which can become tough if overcooked.
My sauce is too thin. How can I thicken it? Let it simmer a bit longer to reduce. You can also add a small extra sprinkle of Parmesan cheese. For a major thickener, make a slurry with 1 tsp cornstarch and 1 tbsp cold water, whisk it in, and simmer for 1 minute.
Can I use sour cream instead of heavy cream for the sauce? Not directly. Sour cream will curdle if heated to a simmer. For a similar tang, use heavy cream as directed, then stir in a tablespoon of sour cream off the heat just before serving.
How do I get my potato skin extra crispy? The key is coating the skin thoroughly in oil and salt. For maximum crispness, rub with oil, salt, and place directly on the oven rack (with a baking sheet on the rack below to catch drips) to allow heat to circulate.
Common Mistakes to Avoid
- Overcrowding the Skillet: Crowding steak bites steams them instead of creating a proper sear. Cook in batches if necessary.
- Using Cold Steak: Take steak out of the fridge 20-30 minutes before cooking to ensure even searing.
- Not Fluffing the Potato: After splitting the potato, fluff the inside with a fork. This creates texture for the sauce and toppings to cling to.
- High Heat for the Sauce: After searing, reduce the heat when making the sauce. Boiling heavy cream can cause it to break or become greasy.
Conclusion
This Loaded Baked Potato with Steak Bites & Creamy Sauce transforms simple ingredients into a restaurant-worthy comfort food feast. By following the detailed steps, avoiding common pitfalls, and utilizing the provided tips, you can consistently create a stunning, flavorful dish that is sure to impress. The combination of crispy potato, savory steak, and rich, tangy sauce is truly unbeatable for a satisfying meal.