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  2. British-Style Beef Baked Potatoes

British-Style Beef Baked Potatoes

"Jacket" potatoes topped with tender steak strips and savory balsamic mushroom sauce - a dish even the Queen would love.

Cook Mode

Ingredients:

  • 1 pound beef Top Sirloin Steak Boneless, cut 1 inch thick
  • 4 ounces shiitake mushrooms, sliced
  • 4 hot baked medium russet potatoes
  • 1/4 cup crumbled blue cheese
Balsamic Reduction with Wild Mushrooms

Cooking:

  1. Cut beef steak lengthwise in half, then crosswise into 1/8-inch thick strips. Heat 12-inch non-stick skillet over medium-high heat until hot. Add half of beef; stir fry 1-1/2 to 2 minutes or until outside surface of beef is no longer pink. Remove from skillet; keep warm. Repeat with remaining beef; remove from skillet. Add mushrooms; cook 4 to 6 minutes until mushrooms are lightly browned. Remove, keep warm with beef.

  2. Prepare Balsamic Reduction with Wild Mushrooms.  Add beef mixture to pan; cook 2 minutes until beef and mushrooms are heated through. 

    Balsamic Reduction with Wild Mushrooms:  Bring 1/2 cup balsamic vinegar to a boil in medium saucepan.  Reduce heat; simmer 8 to 9 minutes until reduced to 2 tablespoons (consistency will be syrupy).  Set aside to cool.  In same skillet used to prepare beef and mushrooms, heat 1 tablespoon olive oil over medium heat until hot.  Add 4 ounces minced wild mushrooms; cook and stir 5 to 8 minutes until mushrooms are lightly browned.  Add 4 teaspoons minced garlic; cook and stir 2 minutes.  Add  1/2 cup dry red wine; cook 2 to 5 minutes until liquid is completely evaporated.  Dissolve 1 tablespoon cornstarch in 1 can (14 to 14.5 ounces) reduced-sodium beef broth.  Add broth mixture and balsamic vinegar reduction to skillet; bring to a boil, stirring constantly.  Reduce heat; simmer 15 to 20 minutes until mixture is reduced by half. Add in 1 tablespoon butter; stir until melted.

    3. Cook's Tip: The Balsamic Reduction with Wild Mushrooms may be made ahead of time.  Reheat in a 12-inch skillet before adding beef and mushrooms.
  3. Cut potatoes in half, lengthwise; open and fluff potatoes with fork.  Divide beef mixture evenly among potatoes.  Top with cheese.

Nutrition Information

Safe Handling Tips

Beef Checkoff

Bourbon Blueberry & Brie Bacon Cheeseburger

Brian Capps of Louisville, KY, has been crowned the 2021 Derby Burger Champion in the 10th Annual Derby Burger Challenge. Capps’ burger, made with 100% Kentucky Cattlemen’s ground beef is packed with flavor. The patty is topped with brie, thick-cut bacon, a blueberry bourbon sauce and arugula - all on a brioche bun.

Ingredients

  • 1 pound Kentucky Cattlemen’s Ground Beef
  • 4 Slices Bacon, thick sliced
  • 1/4 inch Sliced Brie Cheese, rind removed
  • 1 pint Fresh Blueberries
  • 1 Lemon, halved
  • 1/8 cup White Sugar
  • 2 tsp. Cornstarch
  • 1 1/2 tsp. Bourbon
  • 2 Brioche Buns
  • 2 Tbsp. Salted Butter
  • Arugula 
  • ¼ tsp. Kosher Salt
  • ¼ tsp. Black Pepper

Recipe

1. Form Two Patties and Set Aside.

2. Preheat your skillet over medium high heat. Add butter, and sliced buns. Cook until golden brown, set aside.

3. Salt and pepper both sides of the burger patty, cook over medium high heat. Cook until internal temperature of 160°F (USDA recommended), add cheese before taking off heat until melted.

4. Add blueberries, sugar, and lemon juice into a small pot. Cook on medium to low heat for 5-7 minutes, stirring occasionally. Mix cornstarch with water to make a slurry. Slowly add your slurry mixture to thicken blueberry sauce. Remove mixture from heat and stir in your bourbon.

5. Build your burger. Place your burger patty with melted cheese, cooked bacon, blueberry sauce on the bottom bun. Top the burger with arugula and add the top bun.

6. Enjoy!

Find more delicious recipes and other ways to be involved in the Derby Burger Challenge HERE!