New Potato and Strip Steak Canapé
New Potato and Strip Steak Canapé
Directions
- Salt and pepper the strip steaks cook to medium degree of doneness and portion into 1oz pieces then reserve.
- Boil the potatoes then chill for 1-2 hours remove from frig then cut in half and using a melon baller scoop out center lay 1 oz piece of cooked strip steak in center of each potato.
- In a mixing bowl combine, cream cheese, blue cheese, thyme , salt, pepper, sour cream, pecans, bacon & parsley until smooth. Place this mixture in a pastry bag with a star tip and pipe on top of strip steak portion inside of each potato and serve.
Ingredients
- 5 lb(s). beef, fillet(s)
- 3 tsp. thyme, dry
- 3 Tbsp. Peak Fresh Produce® Parsley, Fresh, (chopped)
- 1/2 Cup(s) pecans, (chopped)
- 2 oz. Piancone® Oil, Olive
- 40 potato(es), red, (b size)
- 1 tsp. Roma® Black Pepper, Ground
- 4 oz. Roma® Cheese, Blue
- 1 tsp. salt, kosher
- 4 oz. sour cream
- 8 oz. West Creek® Bacon, (diced, cooked)
- 8 oz. West Creek® Cream Cheese
Chef Lonnie Varisco - Corporate Executive Chef, Performance Foodservice.
