New Potato and Strip Steak Canapé


  1. Salt and pepper the strip steaks cook to medium degree of doneness and portion into 1oz pieces then reserve.
  2. 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.
  3. 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.


  • 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