Elevated Steak & Potatoes | Blackstone Griddles

Ready to get bougie on a budget? Chef Nate Lippy’s winning dish features a simple red wine reduction, perfectly cooked filet mignon, and Country Crock Drizzle & Sizzle for that extra touch. Try it out and impress your guests with those glorious, balanced flavors!

Elevated Steak and Potatoes recipe: https://blackstoneproducts.com/blogs/recipes/elevated-steak-and-potatoes

Ingredients
4 filet mignon steaks
1 cup quartered red potatoes
Country Crock Drizzle & Sizzle
Blackstone S.P.G. Seasoning
3 tablespoons diced red bell peppers
3 tablespoons diced green bell peppers
¼ cup mayonnaise
Juice of 1 lemon
1 tablespoon chopped fresh parsley
Blackstone Blackened Seasoning
2 large cloves garlic, smashed
1 sprig fresh rosemary
4 slices king oyster mushrooms (or any mushrooms you like)

Directions
1. Preheat one side of your Blackstone griddle to medium heat and the other to high heat.

2. In a small saucepan on the high-heat side of your griddle, add a small amount of olive oil, garlic, and rosemary. Cook for 3-5 minutes, then add the wine and beef stock. Cook for 15-20 minutes until it reduces to a syrup-like consistency.

3. On the medium-heat side, add a bit of Country Crock Drizzle & Sizzle, then the potatoes. Season with Blackstone S.P.G. Seasoning and toss. Cook for 8-10 minutes.

4. In a large mixing bowl, combine the mayonnaise, bell peppers, parsley, lemon juice, and cooked potatoes. Season with a bit of Blackstone S.P.G. Seasoning and mix evenly.

5. Season the steaks with Blackstone S.P.G. and Blackened Seasonings on all sides. Add some Country Crock Drizzle & Sizzle to the griddle and cook the steaks hot and fast, about 3-4 minutes per side.

6. Cook the mushrooms in Country Crock Drizzle & Sizzle with a bit of Blackstone S.P.G. Seasoning.

7. Place the mushrooms on a plate and top with the potato salad. Slice the steaks on a bias and place them on top of the potatoes. Drizzle with the red wine reduction sauce and serve hot.

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