Butter and Herb Potatoes

I love potatoes.  We don't eat them too often (unless it's a sweet potato), but when we do...oh my...there's not much better.  Agreed?

A few months ago, I had dinner with our friends Betsy and Pete, and they served some of the most delicious tri-colored potatoes ever.  I dreamed about these potatoes.  I knew I had to have them again, so this week I made them at my house.  These potatoes are soft, buttery, and perfectly seasoned.  This recipe serves 4 people...but you may want to double it.  There won't be any leftovers.  Trust me.

Ingredients
Serves 4

1.5 pounds tri-color potatoes
3 Tablespoons butter
1/4 teaspoon garlic powder
1/2 teaspoon parsley
Salt

Directions

Wash and cut potatoes into bite-size pieces.  In a medium pot, boil in salted water until cooked through. Strain and transfer potatoes in a medium bowl.

Melt 3 Tablespoons butter in a small bowl.  Add garlic powder and parsley and a sprinkle of salt.  Then pour butter mixture over potatoes and mix gently until potatoes are coated.

Enjoy!

Mushroom Stuffed Sirloin

Last May I went home for my brother's graduation from Pharmacy School.  After graduation, everyone went to Sullivan's in Raleigh for a celebratory dinner.  As I was looking over the menu, I couldn't move past the fillet mignon stuffed with mushrooms - YUM!  Turns out it was even more delicious than I could have imagined, so I knew I had to try to recreate it at home.

The best part is this isn't a dinner that takes hours to prep and cook.  This took us about 45 minutes from fridge to plate.  You must try this soon - you won't be sorry!

Ingredients

Mushrooms
8 oz mushrooms
1 cup low sodium beef broth
1/4 cup parsley
2 teaspoons garlic powder
butter
olive oil
salt

Steak
2 sirloins
butter
garlic powder
salt

Directions

Saute mushrooms in 1 tablespoon butter, 1 tablespoon olive oil, and a dash of salt.  When they begin to soften (about 6-8 minutes), add beef broth, parsley, and garlic powder.  Simmer on medium, stirring every few minutes, until broth mostly cooks off (about 10-15 minutes).

While mushrooms are cooking, season each side of your steaks with salt and garlic powder.  Cook steaks 6-8 minutes on each side, or until they are about half done (to your liking).  I added 1/2 a tablespoon of butter to the pan for each side.

Remove steaks from pan and butterfly each about 3/4 of the way through, then return them to the pan and sear the inside of each steak for 30 seconds.

Transfer 2/3 of your mushrooms to a cutting board and dice.  Divide mushrooms and fill the inside of each steak.

Carefully transfer steaks to an oven-safe baking dish, and bake at 350 for 10 minutes.  Our steaks were cooked medium-well, so depending on your "done" preference or thickness of steaks, cook time may vary.

I added another splash of beef broth to the remaining mushrooms, and topped the steaks before serving.

You will BLOW your family away.  I served mine with Parmesan mashed potatoes and green beans.  Husband was "Mmmmmm'ing" so loudly I thought he was kidding at first.

Enjoy!