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Seared Ribeye Filets + Crispy Potatoes

By: Sarah Kelly

Steak and potatoes are a down home meal, but adding mushrooms and horseradish crème fraiche sauce makes this one-skillet dinner something special. This meal comes together quickly, especially if you boil the potatoes ahead of time. The rich marbling of SRF ribeye filets make this seemingly basic dish exceptional. I used 8 oz. filets, but any size works. If you feel like mixing it up, this recipe also works great with SRF filet mignon.

Ingredients

SRF Wagyu ribeye filets

  • 2 SRF Wagyu ribeye filets Buy Now
  • 8 medium sized Yukon Gold potatoes (ping pong ball size)
  • 8 oz Mushrooms, mixed variety, torn slightly or sliced
  • Beef tallow
  • Salt + pepper

Horsey Cream

  • ¼ cup fresh refrigerated prepared horseradish
  • ½ cup creme fraiche (or sour cream)
  • ½ cup mayo
  • 1 tablespoon sherry vinegar
  • 2 tablespoons sliced green onion or chives for garnish.

SRF Wagyu ribeye filets

Bring a pot of salted water to boil. Carefully add the whole potatoes and cook until they are just tender and you can pierce with a knife. Drain the potatoes and place on a sheet tray. While potatoes are still warm, take a heavy bottomed glass cup and press down slightly to smash. Do not flatten too hard. You want them to hold in one piece, with the skin slightly torn to create crunchy pieces during cooking. (The potatoes can be boiled up to 3 days ahead of time and stored in your fridge)
Clean the mushrooms and slightly tear or cut but keep the pieces large as they will shrink when cooked.
Preheat oven to 400°F.
Season steaks with salt and pepper. Heat a large cast iron skillet on high heat. Add 1 tablespoon beef tallow, clarified butter or cooking oil. Let come to heat.
Add the steaks. Turn heat to medium high. Let cook 2 to 3 minutes on each side to develop a nice sear. Turn the steaks on their sides and sear about 30 seconds, rotating to get all sides. Add 2 tablespoons butter to the pan and let melt while continuously spooning and basting the melted butter over the meat. At this point the steaks should be about 75 percent cooked for a medium rare steak. Remove the steaks from the pan and place on a cookie sheet.
Keep the fat in the pan on medium high. Add the mushrooms and spread out in a single layer. Let sear for a nice brown color and semi crispy texture, about 3 minutes each side. Season with salt and pepper. Turn off heat, remove mushrooms and place on the same tray as steaks.
As soon as you start to fry the potatoes, place the steaks and mushrooms in the oven for 5 minutes to heat and finish cooking to desired temperature. Check the temperature at the center of each steak to determine when they are ready. 110°F for rare, 120°F for medium rare and 130°F for medium. Pull from the oven and let rest while you finish the potatoes.
For the potatoes: wipe out the skillet and return to medium high heat. Add 1 more tablespoon cooking fat, let heat and add the pressed potatoes. Let crisp on each side undisturbed for 2 minutes or longer until they develop nice dark brown skin. Season with salt + pepper.
Plate up by slicing the steaks, if desired, along with the potatoes, mushrooms, and green onion garnish. Serve with horsey cream.

Horsey Cream

Add the ¼ cup horseradish, creme fraiche, mayo and sherry vinegar to a small bowl and stir to combine. Refrigerate until ready to use. You may have some leftover cream and it’s great on steaks, potatoes, as well as beets.