Beef Rydberg-Style Steak And Potatoes Recipe
Prep Time:
30 minutes
Cook Time:
1 hour
Servings:
2 Servings
Ingredients
  • ¾ cup chilled heavy cream
  • 1 large egg yolk
  • 1 tablespoon Dijon mustard
  • 1 teaspoon creamy horseradish
  • 1 teaspoon granulated sugar
  • 1 tablespoon kosher salt, divided
  • 2 (8-ounce) filet mignon steaks
  • 2 yellow potatoes (about 1 pound total), peeled and cut into ½-inch dice
  • 4 tablespoons butter, divided
  • 4 tablespoons canola oil, divided
  • 1 medium sweet onion, peeled and cut into ½-inch dice
  • 1 large shallot, peeled and cut into ½-inch dice
  • 1 large leek (white part only), halved and cut into ½-inch slices
  • 1 tablespoon Worcestershire sauce
  • ½ teaspoon freshly cracked black pepper
  • ¼ cup chopped fresh chervil or Italian parsley
  • 2 tablespoons sliced cornichons
Directions
  1. To make the mustard cream sauce, add the cream to a mixing bowl and beat, using a hand mixer or whisk, until the cream has thickened to a spreading consistency.
  2. Gently mix in the yolk, mustard, horseradish, sugar, and ½ teaspoon salt. Chill until ready to use.
  3. Preheat the oven to 325 F.
  4. Season the beef all over with 1 teaspoon salt. Set aside at room temperature.
  5. Bring a large pot of water to a boil with the potatoes over high heat.
  6. Reduce the heat to medium and cook for 5 minutes.
  7. Drain and rinse the potatoes with cold water.
  8. Pat the potatoes dry.
  9. Heat a large cast-iron skillet or other pan over medium heat and add 1 tablespoon butter and 1 tablespoon oil.
  10. Add the potatoes and ½ teaspoon salt and cook, stirring only occasionally, until crispy and golden (about 15 minutes).
  11. Transfer the potatoes to a heat-safe dish and keep them warm in the oven.
  12. Return the pan to medium heat and add 1 tablespoon butter, 1 tablespoon oil, and the onion, shallot, and leek.
  13. Cook, stirring occasionally, until softened and golden brown (about 15 minutes).
  14. Transfer the onion mix to the oven with the potatoes.
  15. Wipe the pan clean of any bits.
  16. Heat the remaining 2 tablespoons of oil over medium heat.
  17. Add the filets and cook for one minute.
  18. Turn the filets and cook for one minute on the other side.
  19. Continue to cook and flip for a total of 6 minutes.
  20. Add the Worcestershire and remaining 2 tablespoons of butter to the pan and use a spoon to baste the filets with the melted butter, flipping after 1 minute.
  21. Continue to baste and cook until the internal temperature reaches 120-125 F for medium-rare. Transfer the filets to a plate.
  22. While the filets rest, spread some of the mustard cream on 2 plates.
  23. Top the cream on each plate with a filet.
  24. Add the warm potatoes to one side of the meat and the warmed onions to the opposite side.
  25. Add a bit more mustard cream to the top of the steaks.
  26. Sprinkle with the chopped chervil or parsley.
  27. Garnish with the cornichons and serve immediately with the remaining sauce.