Potato Parm Crusted Fillet Of Beef

Fillet of beef with a crispy potato-Parmesan crust on top, the kind of restaurant move that looks fussy but comes together in three stages in under 20 minutes. Start by squeezing shredded potatoes dry in a kitchen towel, because wet potatoes won’t brown or stick together. Mix them with chopped onion, shredded parmesan, flour, and a beaten egg to make a thick pancake-like batter that holds its shape.

The steaks get a fast two-minute sear in hot oil, just long enough to brown the outside, then come out of the pan. Pat a scant third-cup of the potato mixture onto each steak to form a cap. Melt butter in a fresh skillet, set the steaks potato-side down, and cook until the crust turns deep golden brown.

Flip once more, transfer to a sheet tray, and finish in a very hot oven for 8 to 10 minutes. The blast of heat sets the crust and cooks the beef to medium-rare. Rest 5 minutes before slicing so the juices redistribute.

Chef Tips

• Squeeze the shredded potatoes hard. Wring out every drop you can; the drier the shreds, the better they crisp and bind.
• Sear the beef in hot oil first before applying the potato cap. Skipping the sear leaves a gray stripe of un-browned beef under the crust.
• Use a fish spatula to flip the potato-topped steaks. A regular spatula tears the crust off the meat.

Variations

• Swap the Parmesan for pecorino romano for a sharper, saltier crust.
• Stir a handful of chopped chives or fresh thyme into the potato mixture for herbal lift.
• Use pork tenderloin medallions or boneless chicken thighs instead of beef fillet for a leaner version.