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About the Dish

  • Bistro Filet

    Bistro Filet

  • Southern Links BBQ Steak & Brisket Seasoning

    Southern Links BBQ Steak & Brisket Seasoning

  • Baby Red Potatoes

    Baby Red Potatoes

  • Sour Cream

    Sour Cream

  • Sherry Vinegar

    Sherry Vinegar

  • Thyme


  • Mixed Mushrooms

    Mixed Mushrooms

  • Shallot


  • Salad Greens

    Salad Greens


MISE EN PLACE Cut potatoes into bite size-cubes. Pick thyme leaves. Peel shallot, and thinly slice crosswise in rings. Halve or quarter mushrooms.
Season steak all over with 1 teaspoon Steak & Brisket seasoning, and set aside to come to room temperature
Fill a small saucepan 2/3 full with water, and place over high heat. When water comes to boil, add 1 teaspoon kosher salt and potatoes. Cook until tender, 5-8 minutes. Drain and return to warm pan (off heat) to steam dry.
While potatoes cook, in small bowl whisk together sour cream, sherry vinegar, 1 teaspoon olive oil, thyme and remaining 1/2 teaspoon Steak & Brisket seasoning. Adjust consistency as desired with up to 1 tablespoon of water.
Heat a skillet over medium-high heat. Coat with 1 teaspoon cooking oil. Add steak, and cook without disturbing until browned on the bottom, about 3 minutes. Flip and cook 2-3 minutes more. For rare to medium-rare, roll briefly on remaining sides. (For medium, cook 2-3 minutes total on the sides. For medium-well, cook 5-6 minutes total on the sides.) Transfer steak to a plate, and let rest.
Add mushrooms to the skillet, and cook until browned, 3 minutes, stirring often. Pour onto same plate as steak.
Heat 1 teaspoon olive oil in skillet. When shimmering, add potatoes and shallots. Cook, stirring occasionally, until potatoes are golden with crisp edges, about 5 minutes. Season with kosher salt to taste.
Divide greens between 2 plates. Slice steak on diagonal into strips, and arrange over greens. Toss mushrooms with any resting juices, and scatter over steak. Divide potatoes and shallot between salad, and top with dressing. Enjoy!