Categories: Meals
Ingredients
- 1 Russet Potato
- 2 oz. Shredded Mozzarella
- ⅗ oz. Butter
- 6 Chive Sprigs
- 2 Garlic Cloves
- 2 Tbsp. Horseradish Sauce
- 1 oz. Sour Cream
- 2 Sirloin Steaks
- 4 oz. Spinach
Directions
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Preheat oven to 450 degrees. Thoroughly rinse produce and pat dry. Prepare a muffin tin with cooking spray.
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Peel potato, halve lengthwise, and cut into very thin slices. In six muffin cups, shingle potato slices flat at 90-degree angles, overlapping to make a circle until cups are halfway full. Press potato down into cups. There should be 5-7 slices in each cup. Season cups with ¼ tsp. salt. Divide cheese between cups, then repeat filling cups as before with remaining potato slices, pressing them into cheese. Potato slices may overflow cups, and there may be extra slices. Season cups again with ¼ tsp. salt.
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Divide butter evenly into six pieces and place on top of potato cups. Spray a piece of foil with cooking spray and tightly wrap muffin tin. Bake 20 minutes, remove foil, and bake until golden brown, 10-15 minutes. Remove from oven and rest 5 minutes. After resting, slide a knife around potato cups to release from muffin tin. While potatoes bake, prepare remaining ingredients.
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Mince chives. Thinly slice garlic.
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In a mixing bowl, stir together horseradish (to taste), sour cream, and chives (reserve a pinch for garnish). Pat steaks dry, and season both sides with ¼ tsp. salt and a pinch of pepper.
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After removing foil from potato cups, place a medium non-stick pan over medium-high heat and add 2 tsp. olive oil. Add steaks to hot pan, reduce heat to medium, and cook until browned and steaks reach a minimum internal temperature of 145 degrees, 4-6 minutes per side. Remove steaks to a plate and rest 3 minutes. Reserve pan; no need to wipe clean.
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Return pan used to cook steaks to medium-high heat and add garlic and ¼ cup water to hot pan. Bring to a boil and cook until water is mostly evaporated, 2-3 minutes. Add spinach and stir occasionally until wilted, 1-2 minutes. Season with a pinch of salt. Plate dish as pictured on front of card, flipping potatoes and garnishing with reserved chives. Bon appétit!