Beef Bourguignonne-Topped Potatoes |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Ingredients:
4 baking potatoes (about 1 1/2 pounds) |
2 (6-ounce) beef tenderloin steaks, cut into 1-inch pieces |
2 tablespoons all-purpose flour |
3/4 teaspoon salt |
1/2 teaspoon black pepper |
1 tablespoon butter or stick margarine |
4 medium shallots, peeled and quartered |
1 teaspoon dried thyme |
1 teaspoon bottled minced garlic |
1 (8-ounce) package presliced mushrooms |
3/4 cup beef broth |
1/2 cup dry red wine |
thyme sprigs (optional) |
Directions:
1. Pierce potatoes with a fork; arrange in a circle on paper towels in microwave oven. Microwave at high 16 minutes or until done, rearranging potatoes after 8 minutes. Let stand 5 minutes.
2. While potatoes cook, combine beef, flour, salt, and pepper in a large zip-top plastic bag; seal and shake to coat.
3. Melt butter in a large nonstick skillet over medium-high heat. Add beef mixture and shallots; stir-fry 5 minutes. Add thyme, garlic, and mushrooms; stir-fry 3 minutes. Add broth and wine; cook 5 minutes or until shallots are tender and sauce thickens, stirring frequently. Remove from heat.
4. Split potatoes open with fork; fluff pulp. Spoon beef mixture evenly over potatoes. Garnish with thyme sprigs, if desired.
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