Spicy Beef Fillet with Crispy Potato Strips

Spicy Beef Fillet with Crispy Potato Strips
Servings: 4 Prep 10 mins Bake 425°F 20 mins


  • 4 baking potatoes, about 1/2 pound each, cooked
  • Olive oil
  • Salt and pepper
  • Onion-and-chive sour cream (optional)
  • 4 boneless beef fillets (6 ounces each), dried on paper towels
  • Steak-seasoning mix

Make It

1. Heat oven to 425 degrees F. Halve cooled potatoes lengthwise and scoop out the flesh, leaving a 1/4-inch shell and reserving the potato flesh for later use (see note). Cut each shell lengthwise into 3 strips, and arrange strips on baking sheet. Brush the strips with olive oil, and sprinkle with salt and pepper.

2. Bake about 20-30 minutes, or until strips are crisp and golden-brown. Serve with onion-and-chive sour cream, if desired.

3. When potatoes are halfway done, prepare the beef fillets. Heat heavy-bottomed 12-inch skillet over high heat until very hot, about 3 minutes. Season both sides of beef fillets with seasoning mix and salt. Lay fillets in pan, leaving 1/4-inch space between them.

4. Reduce heat to medium-high, and cook without moving fillets until well- browned, about 4 minutes. Flip steaks and cook 4 minutes more for rare, 5 for medium-rare, and 6 for medium.


  • In medium saucepan, heat 1/4 cup low-fat milk, 2 tablespoons grated Parmesan cheese, and 1 tablespoon butter. Add reserved potato flesh and smash together with a large fork; heat mixture over medium-low until warmed through. Season with salt and pepper to taste.

Nutrition Facts

Servings Per Recipe: 4; Amount Per Serving: cal. (kcal): 456, Fat, total (g): 27, carb. (g): 22, fiber (g): 2, pro. (g): 31, Percent Daily Values are based on a 2,000 calorie diet.