Seared Beef with Bastard Ale Cream Sauce & Fingerling Potato Coins

Instructions

To Make the Potatoes:

1. Preheat Oven to 400F.
2. Wash and prick the potatoes. Bake for 30 minutes to one hour, until they are almost done.
3. Take potatoes out, peel & slice into ? ? thick coins
4. Heat butter & olive oil in a large saut? pan on high heat
5. When oil begins to smoke, add potatoes & saut? for 5 minutes
6. When the potatoes are crispy & golden brown, lower heat to a simmer
7. Add herbs & cook for additional two minutes
8. Turn off heat & keep warm

To Sear the Beef:

1. Preheat oven to 400F.
2. Heat oil in large pan over medium-high heat. When you hear a sizzle, add the beef filets and sear for about 2 minutes on each side, so it looks like there's a crust on the filets.
3. Remove the filets to the oven and cook until desired temperature is reached - about 6 minutes to reach medium.

To Make the Cream Sauce:

1. Bring heavy cream to a boil in a sauce pan & reduce to a simmer
2. Add blue cheese and whisk together
3. Let simmer for 10 minutes on low
4. Add chives right before service

To Make the Ale Sauce:

1. Add ingredients to a small sauce pan on medium heat and cook until the liquid is reduced by 3/4. Stir often.

To Assemble:

1. Pour beer sauce onto bed of serving platter
2. Mound the potatoes on the platter
3. Put steak on potato mounds
4. Spoon blue cheese sauce atop each steak

Enjoy!