Scalloped Hasselback Potatoes and Filet Mignon

Hello I'm Lisa and I love to cook and eat, did I stress the eat? This is going to be a blog about the food I make places I eat and other food related topics.

So tonight I made Scalloped Hasselback Potatoes and Filet Mignon. I got the recipe for potatoes from A Cozy Kitchen a great website with tons of yummie recipes, I did make some tweaks to it

Scalloped Hasselback Potatoes

adapted from - Shelbi Keith

2 servings-

2 Russet Potatoes

2 Tablespoon Light Butter

1 Wedge of Parmesan cheese (about 1 inch)

1/4 Teaspoon of Garlic Powder

1/4 Teaspoon of Onion Powder

1/2 Teaspoon Salt

1 Teaspoon Pepper ( Go with 1/2 Teaspoon if your not a pepper lover)

1 Tablespoon Olive Oil

1/4 Cup Milk ( I used 2% but you can really use anything from Skim to Heavy Cream)

1/2 Cup 2 % Cheddar & Colby Jack Shredded Cheese

Start by preheating the oven to 400°F

Clean the potatoes really well 

(I mean really well they are pretty nasty and you don't want to eat that)

Slice potatoes to make slits without cutting through the potato

(chopsticks place on either side of the potato helps, because it prevents you from cutting all the way through)

Slice the butter and Parmesan cheese into thin pieces

(the thinner the slices are the easier it is to wedge into the potato, also freezing the butter prevents it from melting in your hands)

Insert slices into the potato; alternating butter and Parmesan slices

Season with salt, pepper, garlic powder, onion powder, and olive oil

Bake for 40 minutes 

(watch them because they will go from delicious to hard and crunchy in no time)

Remove from oven and splash is Milk

(you can use heavy cream but I was cutting fat and calories)

Top with cheese

Bake for another 10 minutes

Filet Mignon

2 Servings-

1 Pound Filet Mignon ( I go with about 1/2 pound per steak)

1 Teaspoon Salt

1 Teaspoon Pepper

1 Teaspoon Garlic Powder

1 Teaspoon Onion Powder

2 Teaspoon Olive Oil

Turn on Broiler (500°), let oven heat for about 5 minutes

Season Steak with salt, pepper, garlic powder, onion powder, and olive oil

Place steaks in over on top rack directly under the broiler

(If you don't want to have to clean your over place on aluminium foil, otherwise place directly on rack)

Cook for 6 minutes on the first side then turn

(when using the broiler if you want the oven to actually remain at 500° you should keep the door open because when the oven start to get over 500° the broiler actually shuts off until it cools down and then it will turn back on again; which will give you very uneven cooking and makes your cook time longer)

Cook for another 6 minutes

(These times are for a medium-rare steak)

Remove steaks from oven, wrap in aluminum foil and let rest for 5 minutes

(Be sure you let the meat rest if you don't all the juices will run out of the steak and it will be dry and tough)

-The Messy Chef