Grass Fed Fillet Served with Potato Crisp

This is just me fooling around with a different way to make potato to serve with steak. I took my mandolin and sliced up a russet potato and layered in an 8" sauté pan. I cooked both sides so they were crisp and it turned out great, kind of like a big crispy french fry.

As for the grass fed fillet, I love it! It's tender, juicy and such a wonderful flavor. More and more if the steak isn't prime or grass fed, I just don't really want it, it's that much better.

1 8oz grass fed fillet

2 teaspoons olive oil

Salt and pepper

1 russet potato

1 tablespoon canola oil

lite sour cream

Prepare your steak by making sure it's at room temp, always cook steak starting at room temp because the steak cooks more evenly. Make sure you steak is dry. Setting the steak on a couple paper towels while your bringing the steak to room temp is a good approach.

Liberally coat the steak with salt and pepper. Brush on some olive oil and cook in a sauté pan for about 4 minute per side. After 8 minutes check for doneness. Cook for 1 more minute if needed. When cooked remove and set on a plate for at least 5 minutes.

To serve, place the potato crisp on a plate. Place the steak on the potato crisp and add a scoop of lite sour cream and a couple of dashes of tobacco sauce. Garnish the dish with chopped Italian parsley.