Description
Steak & Cheese Loaded Baked Potatoes
A gourmet twist with sautéed mushrooms, creamy cheese sauce, and perfectly seared steak!
Ingredients:
4 large russet potatoes
1 lb filet mignon, cubed
2 tbsp butter
1 cup mushrooms, sliced
1 tsp salt
½ tsp black pepper
1 cup shredded Gouda cheese
½ cup heavy cream
1 tbsp Worcestershire sauce
Fresh parsley for garnish
Instructions:
Bake potatoes at 400°F (200°C) until soft.
Sauté mushrooms in butter, then remove.
Season steak with salt and pepper, sear until golden.
In a saucepan, heat heavy cream and stir in Gouda cheese and Worcestershire sauce.
Open potatoes, add steak and mushrooms, then drizzle with cheese sauce.
#GourmetSteakPotatoes
Step-by-Step Guide
1. Prepare the Potatoes: Preheat your oven to 400°F (200°C). Scrub the russet potatoes clean, pat dry, and prick all over with a fork. Place directly on the oven rack and bake for 45-60 minutes, or until the skin is crisp and the interior is tender when pierced with a knife.
2. Cook the Mushrooms: While potatoes bake, melt 1 tbsp butter in a skillet over medium heat. Add the sliced mushrooms and sauté for 5-7 minutes until golden brown and their liquid has evaporated. Transfer to a plate and set aside.
3. Sear the Steak: Pat the cubed filet mignon dry and season with salt and pepper. In the same skillet, add the remaining 1 tbsp of butter over medium-high heat. Once hot, add the steak in a single layer, searing for 1-2 minutes per side for medium-rare. Do not overcrowd the pan. Remove and let rest.
4. Make the Cheese Sauce: In a small saucepan, heat the heavy cream over medium-low heat until just simmering. Reduce heat to low and gradually stir in the shredded Gouda cheese until completely melted and smooth. Stir in the Worcestershire sauce. Keep warm on low.
5. Assemble: Once potatoes are done, slice them open lengthwise and fluff the insides with a fork. Divide the seared steak and sautéed mushrooms among the potatoes. Generously drizzle the warm Gouda cheese sauce over the top. Garnish with fresh parsley and serve immediately.
Serving Suggestions
These loaded potatoes are a hearty meal on their own. For a complete dining experience, serve them with a simple side salad dressed with a sharp vinaigrette to cut through the richness. Steamed asparagus or roasted green beans also make excellent accompaniments. For a casual gathering, cut the baked potatoes in half crosswise to create smaller, appetizer-sized portions.
How-to Summary
Bake potatoes until tender. Sauté mushrooms and set aside. Sear seasoned steak cubes in the same pan. Create a creamy sauce by melting Gouda into warm heavy cream, enhanced with Worcestershire. Split the potatoes, load with steak and mushrooms, and smother with the cheese sauce.
Frequently Asked Questions
Can I use a different cut of steak? Yes, while filet mignon is tender, ribeye or sirloin are excellent, more affordable alternatives. Just be sure to trim any excess fat and cube it evenly for quick cooking.
How can I make this recipe ahead of time? You can bake the potatoes and prepare the cheese sauce ahead. Store separately in the fridge. Reheat the sauce gently on the stove with a splash of milk, and quickly re-sear the steak and mushrooms just before assembling.
My cheese sauce is too thick. How do I fix it? Simply whisk in a tablespoon of warm milk or cream at a time until you reach your desired creamy consistency.
Can I make this without heavy cream? For a slightly lighter version, you can use half-and-half or whole milk, but the sauce will be less rich and may thicken more slowly.
What’s the best way to reheat leftovers? Reassemble the loaded potato in an oven-safe dish and warm in a 350°F oven for 10-15 minutes to prevent the steak from overcooking and to re-melt the sauce evenly.
Common Mistakes to Avoid
Avoid overcooking the steak cubes, as they will continue to cook slightly while resting. Sear them quickly over high heat for the best texture. Do not add cheese to boiling cream, as it can cause the sauce to break or become grainy; keep the heat low and stir constantly. Ensure your baked potatoes are completely cooked through before loading, as an undercooked center will ruin the dish.
Conclusion
Transforming a humble baked potato into a gourmet steakhouse experience is simpler than it seems. By following these detailed steps and tips, you can create an impressive, restaurant-quality meal that is both decadent and deeply satisfying. The combination of tender steak, savory mushrooms, and luxurious cheese sauce is sure to become a favorite for special dinners or when you simply want to treat yourself.
