Some days you just want a big juicy steak. And potatoes. And bourbon. All at the same time. Clearly, this was a meal that Eric designed. We've been hanging onto a vanilla bourbon sauce for a few months now, and the potatoes have been a fancy staple for a few years. Putting them together with a pan-seared filet mignon was one of the best tasting decisions we've made all year. The sauce is seriously good enough to eat all by itself, but it definitely tastes better with steak. The potatoes are based on a technique we saw on the Food Network one day (yeah, we sit around watching the food network, when Eric doesn't have a
Sharks game on). Now a more elaborate method for these potatoes would be to alternate garlic with small pats of butter and mix in any other spices or accents you want, but we generally like just the garlic.We were planing on serving this between Wednesday's Brushetta and Monday's Tart, but as you can see from the pictures here, too much food for two people, so print out the recipes for this whole week and invite some friends over!
Pictures and Recipe after the break
