Potatoes are finely cut into small cubes, then cooked risotto-style.
Ingredients
6 servings
Step 1
Melt butter in heavy large saucepan over medium heat. Add onion; cover and cook until soft and translucent, stirring occasionally, about 7 minutes. Add potato cubes and cayenne pepper; sprinkle with coarse salt and pepper. Add 1 1/2 cups chicken broth; bring to boil. Reduce heat to medium and simmer until potatoes are almost tender, adding more chicken broth by tablespoonfuls if dry (mixture should be creamy with some sauce, not dry), about 8 minutes. Add cream and simmer until potatoes are tender but still hold their shape, stirring often, about 10 minutes. Stir in cheese and chives. DO AHEAD:Can be made 2 hours ahead.Let stand at room temperature. Rewarm over medium heat, stirring often.
Step 2
Sprinkle steaks with coarse salt and pepper, then chopped thyme. Heat 1 tablespoon olive oil in heavy large skillet over medium-high heat. Add steaks and cook to desired doneness, adding more oil as needed, 3 to 4 minutes per side for medium-rare.
Step 3
Divide potato risotto among plates. Place steaks on plates and serve.
Nutrition Per Serving
A Shiraz would be delicious with the beef. The 2008 Alice White Shiraz ($8, Australia) has a soft, smooth texture, ripe fruit flavors, and a bargain price.
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Reviews (28)
Back to TopDelish. For a less fancy meal, I just used a sirloin and the overall recipe with the risotto-style potatoes was fabulous.
six43
8/22/2015
Fantastic potatoes, creamy, flavorful and just a hint of heat. I don't agree that 1 lb of potatoes will feed 6 people, so I adjusted the amount and had some leftover. I as well as others found them to be quite runny, so next time I think I will start with half of the broth and add as necessary. I will add garlic next time as others have done. Overall great potatoes and will certainly be making these again.
moecanada
Welland, On. Canada
12/26/2011
these potatoes are wonderful. i've made them for a few people and everyone loves them--they pack a bit of punch because of the cayenne, they're rich and creamy because of the starch from the potatoes thickens the broth even before you add cream, and they have more flavor than your typical mash because of the broth. chopping the potatoes is admittedly a huge pain. it's worth it. another commenter said that the potatoes are runny. i think so too. i usually serve them in a separate bowl for that reason. doesn't hurt the taste--just may affect your plating.
empressjuji
3/26/2011
I hate to be the nay-syaer after all these great reviews but I made the potatoes last weekend as part of a birthday dinner for a dear friend and I was not impressed. First, I don't think there is any way one pound of potatoes would work for six people as the recipe says. I was having six people and I used two pounds of potatoes. Had some leftover but think if I had just used one pound there would not have been enough. The prep was a little tedious but if the results had been there that would have been fine. Despite the cream, butter and cheese I just thought they lacked a real WOW flavor (although God only knows what my arteries thought!!) I did not add garlic because I had used garlic in the rub for the accompanying beef tenderloin and didn't want to overwhelm. In the end, I found the mixture still a bit soupy after plenty of simmering. No remarks from my guests one way or another --- although my tenderloin did get raves! In the future I will return to my usual special occasion potato-- -Scalloped Potatoes with three cheeses on this site.
Anonymous
Boston
11/27/2010
I made just the potatoes from this recipe and they were DELICIOUS! I also added two cloves of minced garlic when adding the potatoes to the pot. Everyone loved it and actually quite easy to make.
mebyrnes
Minneapolis, MN
11/13/2010
哦,伟大的土豆菜。这是一个keeper and will stay in rotation. Followed recipe, and it came out great. Did add garlic as many reviewers suggested. Will play with level of cayanne... it was too much for some. Great side dish for the tenderloin. As stated in recipe, it does hold well allowing you to focus on finishing other menu items.
tweg
falls church, va
10/3/2010
This is a great recipe. An absolute gastronomical pleasure. I replaced the butter with extra virgin olive oil and it was perfect.
gourmetgirl10
Minneapolis, MN
8/24/2010
Fantastic, I made this for my wife and son last night and we decided this recipe is a family keeper. With the exception of adding some garlic and white pepper I followed it to the letter. I like the fact you can do it a little ahead of time and then focus on the delicate timing of the steaks. I recommend adding the broth gradually as in traditional risotto, I put it all in at once per the recipe and it took a lot longer to absorb than advertised. But we are at high altitude here in the Rockies too. We paired it with a Rosemount Shiraz and it was a perfect match. I look forward to making this again soon for guests.
mbm135
Colorado
6/13/2010
Yum! Made exactly as recipe instructed except I did add a couple of minced garlc cloves to the risotto as others suggested.
Anonymous
Nova Scotia
4/17/2010
This was absolutely delicious. Not only that it was easy. It is a great variation on our normal meat and potato dinners. My boyfriend and I can't wait to make this for our friends and family. We followed the recipe exactly, but next time I think we may play around with the risotto ingredients. It's a definite keeper.
Anonymous
Aliso Viejo, CA
4/14/2010
I am not a cook, but felt like one after this dish! I LOVED the potatoes! So creamy and delicious! I couldn't find the specified meat at the store, and the one I chose was not a good pairing with the potatoes. I also made grilled asparagus which went great with everything. Love this dish, just hope I can find the meat next time!
tinafeytwin
Fort Hood, TX
4/11/2010
The potatoes were so easy to make and extremely delicious. We added asparagus to the dinner as a side and found it wonderful as a compliment. I never thought of making potato risotto and I will definitely make it again. You do need to add salt if you are using homeade broth and I would use a 1/4 of a teaspoon of cayenne if you want to taste the spice. Great recipe!
fcanitrot
Maui, HI
4/6/2010
Easy way to get potatoes cut: when spouse asks "anything I can do to help?"...hand over the potatoes. In this case, he liked them so well he said he would do them again! Like others, I included garlic, minimized cayenne due to kids but next time I'll leave it out, maybe add some ground white pepper instead. I used Evaporated Milk instead of heavy whipping cream and didn't miss the cream at all, especially since the Parmesan was fresh and just grated.
Anonymous
Miami FL
3/17/2010
我做了这个dinner for guests and it turned out to be one of the best potato recipes EVER!!!!. Yea the hard part is cutting up the potatoes; I made mine probably a little larger than 1/8 inch and it still tuned out great. A definite keeper
Anonymous
Pittsburgh, Pa
3/9/2010
Basically this is a potato recipe which could be matched with any meat. Flavor is excellent, but there must be an easier way to cut potatoes. Any ideas?
dakcook
Adirondack Mts. NY
3/2/2010
