Print
clockclock iconcutlerycutlery iconflagflag iconfolderfolder iconinstagraminstagram iconpinterestpinterest iconfacebookfacebook iconprintprint iconsquaressquares iconheartheart iconheart solidheart solid icon

Steak and Potatoes Stacks Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.3 from 25 reviews

Steak and Potatoes Stacks are elegant, layered bites of tender beef tenderloin and perfectly seasoned roasted potatoes. This dish pairs crispy yet creamy potato slices with juicy, medium-rare steak, enhanced by aromatic tarragon and optional truffle oil for a gourmet touch. Ideal for a sophisticated dinner or special occasion, these stacks are baked and then pan-seared for maximum flavor and texture.

  • Total Time: 1 hour
  • Yield: 8 servings

Ingredients

Potatoes

  • 5 medium yellow flesh potatoes (such as Idaho® golds), 5-6 ounces each
  • 3 tablespoons extra virgin olive oil
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon sweet paprika
  • ½ teaspoon kosher salt
  • ½ teaspoon freshly ground black pepper

Steak

  • 1 ¼ pounds beef tenderloin
  • 1 tablespoon extra virgin olive oil
  • 1 teaspoon kosher salt
  • 1 teaspoon freshly ground black pepper

Garnish and Finishing

  • 2 tablespoons roughly chopped fresh tarragon leaves
  • 2 teaspoons truffle oil (optional but highly recommended)

Instructions

  1. Preheat and Prepare Potatoes: Preheat your oven to 425ºF. Peel the potatoes and slice a very thin piece off each end to create flat surfaces. Cut the potatoes into ½-inch thick slices (expect about 4-5 slices per potato). Count your slices to determine how much steak you’ll need, as each stack consists of 3 slices of potato and 2 slices of beef.
  2. Season and Bake Potatoes: In a small bowl, mix the garlic powder, onion powder, paprika, ½ teaspoon salt, and ½ teaspoon pepper. In a large bowl, toss the potato slices with 3 tablespoons of olive oil. Sprinkle the spice mix over them and toss again to coat evenly. Arrange the potatoes in a single layer on a parchment-lined rimmed baking sheet and bake for 20 to 30 minutes until tender. Remove from the oven and tent with foil to keep warm and moist.
  3. Slice the Beef Tenderloin: Using a very sharp knife, slice the beef tenderloin horizontally into ½-inch thick slices, then cut these into smaller pieces so you have a 3:2 potato to beef ratio. For example, 8 stacks require 24 potato slices and 16 steak pieces. This ensures your stacks have balanced layers.
  4. Season and Cook the Steak: Sprinkle the steak pieces evenly with the remaining 1 teaspoon salt and 1 teaspoon pepper. Heat 1 tablespoon of olive oil in a large cast iron skillet or non-stick pan over medium-high heat. When the oil is hot, add half of the steak pieces and cook for 1½ to 2 minutes per side for medium-rare doneness. Transfer the cooked steak to a plate and repeat with the remaining pieces.
  5. Assemble the Stacks: Begin with the largest potato slices at the bottom of each stack. Layer the largest pieces of steak next, followed by medium-sized potato slices, then smaller steak pieces, and finally top with the smallest potato slice. Drizzle each stack lightly with ¼ teaspoon of truffle oil and garnish with a generous pinch of fresh chopped tarragon. Serve stacks warm or at room temperature for best flavor.

Notes

  • The truffle oil is optional but adds a luxurious aroma and flavor to the stacks.
  • Make sure your knife is very sharp to get clean, even slices of beef tenderloin and potatoes.
  • You can prepare the potatoes ahead and keep them warm under foil while you cook the steak.
  • Medium-rare steak can be adjusted to desired doneness by varying the cooking time slightly.
  • Using a rimmed baking sheet lined with parchment prevents sticking and makes cleanup easier.
  • Author: ELLA
  • Prep Time: 20 minutes
  • Cook Time: 40 minutes
  • Category: Main Course
  • Method: Baking and Frying
  • Cuisine: American

Find it online: https://ellarecipe.com/steak-and-potatoes-stacks-recipe/