Total:
1 hr 25 min
Active:
1 hr 10 min
Yield:
4 servings
Level:
None

Ingredients

Directions

(One can and should use leftover mashed potatoes, but still add the eggs and flour. That was how we invented this dish). Preheat a fryer to 350 degrees. In a saucepan, add potatoes and fill with cold water. Add a little salt. Slowly boil potatoes for 30 to 40 minutes until potatoes come cleanly off of a paring knife. In another hot saucepan coated with oil, caramelize garlic than add thyme and cream. Reduce cream by 30 percent. In a mixing bowl with paddle attachment, add hot potatoes and garlic cream. Mix together until smooth. Add butter, salt and pepper and check for seasoning. Let cool. Whisk together the eggs and flour until smooth. Mix with the cool mash. Season both pieces of beef well with salt and pepper. Coat with 1/2-inch of potato puree. Dredge the coated beef in flour, then eggs, then panko. Deep fry until golden brown, about 5 to 8 minutes, the beef will be rare to medium-rare. Let rest for 5 minutes before slicing.

1. Ravenswood, Big River Zinfandel, Alexander Valley, 1997 2. Veuve Cliquot Ponsardin Champagne

IDEAS YOU'LL LOVE

Twice Baked Potato Casserole

Recipe courtesy of Ree Drummond

Herb-Marinated Pork Tenderloins

Recipe courtesy of Ina Garten

Potato Salad

Recipe courtesy of Rachael Ray

Grilled Pork Tenderloin

Recipe courtesy of Alton Brown

Grilled Thai Beef Salad

Recipe courtesy of Ellie Krieger

Beef and Cheese Manicotti

Recipe courtesy of Giada De Laurentiis

Cauliflower Crust Pizza

Recipe courtesy of Ree Drummond

Beef With Broccoli

Recipe courtesy of Ree Drummond

Marinated Pork Tenderloin

Recipe courtesy of Food Network Kitchen

Trending Videos 6 Videos

Plaster Chocolate Cake 05:58

This cake is so rich and creamy that Raiza Costa wants to plaster the world with it.

Browse Reviews By Keyword

          Get Cooking