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Nutrition Facts
Serving Size 223 g
(Approx. 10 Servings)
Amount Per Serving
Calories 230 Calories From Fat 140
% Daily Value*
Total Fat 16 g 25%
Saturated Fat 8 g 40%
Trans Fat 0.0 g
Cholesterol 60 mg 20%
Sodium 250 mg 10%
Total Carbohydrate 28 g 9%
Dietary Fiber 3 g 12%
Sugars 3 g
Protein 17 g
Vitamin A 8% Iron 10%
Vitamin C 30% Calcium 10%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
 
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
 
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.
Steak and Potato Salad
Prep Time
15 minutes
Cook Time
30 minutes
Total Time
45 minutes
Serves
10  People

Ingredients

Recipe makes 10 Servings

1 cup(s) sour cream
1 cup(s) blue cheese crumbles
1 Tbsp shallot, minced
1/4 Tsp kosher salt
1/4 Tsp pepper
1 Lb filet mignon steaks
3 Lb red potatoes, cut into quarters
1 Tbsp extra virgin olive oil
1/2 cup(s) celery
1 green onions, chopped
1/4 cup(s) roasted red peppers, diced
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Instructions

1
Preheat oven to 400ºF.
2
In a food processor combine sour cream, blue cheese and shallots with a pinch of salt and pepper. Puree until smooth. Pour into a dish, cover and chill.
3
Toss potatoes with salt, pepper and olive oil. Spread out on a sheet pan and roast 30-40 minutes or until potatoes are crispy and fully cooked. Remove and allow to cool to room temperature then chill 1 hour.
4
During the last 30 minutes potatoes are chilling, place steaks on a plate and season with salt and pepper. Rest at room temperature 20 minutes.
5
Steaks can be broiled or grilled. To broil place oven grate about 6-8 inches below the heating element. Lay steaks in an oven safe pan and broil about 3-4 minutes per side. Turn off broiler and allow steaks to continue to cook another 8 minutes or until internal temperature is 140ºF. If grilling, cook filets 5-6 minutes per side (depending on thickness) or until internal temperature reads 140ºF. Allow steaks to rest before slicing thin.
6
To assemble salad place cold potatoes, celery, green onions, roasted red peppers and a generous amount of the blue cheese dressing in a bowl. Lightly toss and top with thin slices of filet as a garnish.

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