Print

Steak and Potatoes Stacks Recipe

Print Recipe

★★★★★

4.4 from 64 reviews

This elegant Steak and Potatoes Stacks recipe layers tender slices of roasted yellow-flesh potatoes with perfectly seared beef tenderloin, seasoned with aromatic spices and fresh tarragon, and finished with a drizzle of truffle oil for an indulgent yet simple meal. Ideal for dinner parties or a sophisticated family meal, these stacks combine rich flavors and textures in every bite.

Ingredients

Scale

Potatoes & Seasoning

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

Beef & Garnishes

  • 1 ¼ pounds beef tenderloin
  • 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 off a tiny piece at each end to flatten them. Then cut the potatoes crosswise into ½-inch thick slices, yielding approximately 4-5 slices per potato. This ensures even stacking and cooking.
  2. Season and Roast Potatoes: Mix garlic powder, onion powder, paprika, half the salt, and half the pepper in a small bowl. Toss the potato slices with 3 tablespoons of olive oil and the spice mix in a large bowl until evenly coated. Arrange the potatoes on a parchment-lined baking sheet in a single layer and bake for 20-30 minutes until tender, then tent with foil to keep warm.
  3. Slice the Beef Tenderloin: Determine the number of steak pieces needed based on the potato slices—each stack uses 3 potato slices and 2 steak pieces. Using a sharp knife, slice the beef tenderloin horizontally into ½ inch thick slices, then cut these into smaller pieces matching the potato count.
  4. Season and Sear the Steak: Sprinkle the remaining salt and pepper over the steak pieces. Heat 1 tablespoon of olive oil in a large cast iron skillet or non-stick pan over medium-high heat. Once the oil is hot, add half of the steak pieces, cooking them for 1 ½ to 2 minutes per side to achieve medium rare. Remove to a plate and repeat with the rest.
  5. Assemble the Stacks: Build each stack starting with the largest potato slice on the bottom, followed by the largest steak pieces, then a medium potato slice, the smaller steak pieces, and topped with the smallest potato slice. Drizzle each stack with ¼ teaspoon truffle oil and garnish with a generous pinch of fresh chopped tarragon. Serve warm or at room temperature for the best flavor experience.

Notes

  • Use a very sharp knife for clean, even slices of beef tenderloin to ensure uniform cooking.
  • Adjust cooking times for steak depending on your preferred doneness.
  • Truffle oil is optional but adds a luxurious depth of flavor.
  • Keep roasted potatoes tented with foil to retain moisture and warmth before assembling.
  • This dish pairs well with a light green salad or roasted vegetables for a full meal.

Keywords: steak and potatoes, beef tenderloin stacks, roasted potatoes, elegant dinner, truffle oil steak, layered steak recipe

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