Best Lone Star Steak And Potatoes Recipes

Longhorn Steakhouse Mashed Potatoes image

Provided by Katie Clark

Categories Copycat

Time 45m

Number Of Ingredients 8

Steps:

Peel and cook potatoes until soft with preferred method. I personally used my Instant Pot using this Instant Pot Mashed potato recipe (I just stopped after I drained the water, as this recipe is different). I peel the potatoes and quarter them, cover with water (or you can just do two cups) and cook on manual high for 7 minutes.
If you cook in a pot, bring the water to a boil, add potatoes, and then bring down to a simmer. Cook for about 20-25 minutes, or until a fork goes through easily.
Drain excess water. Set aside one potato in a bowl.
Mix together the softened butter with the minced garlic.
Add the heavy cream, butter, and sour cream to the potatoes and mix until pureed with a hand mixer. You may have to add more heavy cream to get them REALLY smooth.
With the potato you set aside, mash coarsely.

Steak Medallions with Potatoes image

Provided by Ree Drummond : Food Network

Categories main-dish

Time 16m

Yield 4 servings

Number Of Ingredients 14

1 1/2 pounds bite-size potatoes
Kosher salt
2 tablespoons olive oil
6 tablespoons salted butter
1 1/2 pounds 1-inch-thick filet steaks, cut into 2-inch medallions
2 tablespoons Montreal steak seasoning
2 tablespoons minced garlic
1 teaspoon minced fresh thyme
1 teaspoon minced fresh oregano
1 large yellow onion, sliced thin
1/4 cup white wine
Chopped fresh parsley, to garnish
Flaky sea salt, to garnish
1/2 cup bottled horseradish cream, optional

Steps:

Place the potatoes in a large, high-sided skillet, cover with water and bring to a boil. Add a good pinch of kosher salt and cook until tender, about 12 minutes.
Heat the olive oil and 2 tablespoons of the butter in a large heavy-bottomed skillet over medium-high heat. Season the steak medallions all over with the steak seasoning. When the oil is hot and the butter has melted, add the steak to the skillet and cook 2 to 3 minutes per side for medium rare. Remove to a plate and cover with foil to rest.
Without cleaning the skillet, add the garlic, thyme, oregano and onions. Reduce the heat to medium and cook, scraping the skillet to release any flavorful steak bits stuck to the bottom, until the onions are starting to become golden, 6 to 8 minutes. Add the white wine to the onions and allow it to reduce for 1 minute. Add the remaining 4 tablespoons butter and allow it to melt.
Drain the potatoes and pour onto a serving platter. Using the bottom of a glass, press firmly to slightly crush the potatoes and sprinkle over a little kosher salt. Top with the onion mixture. Place the steak medallions on top and garnish with the chopped parsley and flaked sea salt. Serve with horseradish cream if desired.