This dish is an adaptation from a 2005 recipe in Bon Appetit. My mother made it once and it bacame a family hit. I made some adjustments and added a little more flavor.
- 4 large russet potatoes
- 1 ea rib-eye steak, about 10oz
- 2 T olive oil
- 2 bell peppers, cut into strips - 1 green and 1 red make it look festive
- 1 large onion, halved, thinly sliced
- 2 ea jalapeno chilies, halved, seeded, thinly sliced
- 5oz spinach, cooked, squeezed dry, and chopped
- 1 - 7.5oz Bellwether Farms Créme Fraîche
- Salt and Pepper to taste
- 2 T chopped chives
Preheat the oven to 400°F. Place potatoes directly on the middle rack of the oven and bake for about an hour or until tender.
While the potatoes are baking, sprinkle the steak with salt and pepper and sear it on the stove top. Heat 2 T olive oil in a skillet over medium high heat. Add the steak and cook both sides to a nice crispy brown, at least 2 minutes on each side. Remove from heat and allow to rest. Add the onions, peppers and chilies to the pan. Saute until they are soft and caramalized. Cut steak crosswise into 1/4 inch thick slices. Add the Creme Fraiche, chopped spinach, steak, and chives to peppers. Heat through and season with salt and pepper.
Remove potatoes from the oven, cut across the top and push side to open it up. Season with salt and pepper. Butter can also be added at this point if wanted. Top each potato with the steak mixture. Garnish with chives and serve.