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What starch should I serve with a blue cheese and mushroom stuffed beef tenderloin?

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I'm hosting a dinner party for 14. What is an easy starch recipe I can serve along side.

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  1. If you have a big griddle, hash browns.

    1. These would be perfect -
      http://foodwishes.blogspot.com/2013/0...

      5 Replies
      1. re: jeanmarieok

        Absolutely!

        1. re: jeanmarieok

          Fondant potatoes ARE delicious! But I just watched the video, and if you want to make them with less fuss simply use ghee (aka drawn butter, clarified butter" as the "oil" from the beginning! It has a high smoke point so you can brown the potatoes in it with no problem AND you don't have to drain/towel out the oil and then slather the potatoes in a knob of butter.

          In the olden days of "classic haute cuisine," which in today's terms means back when Escoffier had more influence on the elite kitchens of the world than Paul Bocuse, it was a tradition to serve filets mignon or tournedos atop a like-sized browned-in-butter "crouton" of brioche or other fine bread. Being the rebel that I can be, with really BIG russet potatoes I used to do fondant potatoes instead of the crouton. They both serve the same purpose: To catch the juices from the steak as you cut it while you eat. In any case I recommend substituting clarified butter for the oil in the linked recipe. It also gives the potatoes a deeper, butterier (if there isn't such a word, there is now!) flavor.

          1. re: Caroline1

            I LOVE a beautifully sauced/flavored-up filet on top of a crouton. It catches all of those juices and is the best open-faced sandwich ever!

            1. re: sandylc

              I have been puzzled for years why that tradition has been dropped. And sauces? Putting them on the plate with an eye dropper or a paint brush just puzzles the hell out of me! My great fear is that I won't have enough to taste! I think you have to have supersonic taste buds with many of today's platings. Pity!

              1. re: Caroline1

                I hate feeling like I need to lick the plate to fully appreciate the sauce!!

                EDIT: Maybe they should paint up the plate all pretty-like, then send out an accompanying ramekin of lovely sauce.

        2. I'ver served darphin potatoes with beef tenderloin twice now at dinner parties and they were big hits. I made them the day ahead and refigerated them. Put them in the oven on cookie sheets the last few minutes of cooking time for the tenderloin and while it was resting for 10 minutes or so. They reheat beautifully.

          http://blogs.kqed.org/essentialpepin/...

          9 Replies
          1. re: ttoommyy

            That looks fantastic and has gone into my "untried recipes" file. Really like that it can be done the day before. Thanks.

            1. re: c oliver

              I first saw Jacques make these on his show and it was very helpful knowing ahead of time what each step looked like. Here's a link to the show. He makes these at about 3:20 in. Happy cooking!

              http://blogs.kqed.org/essentialpepin/...

              1. re: ttoommyy

                Thanks for that!

                1. re: ttoommyy

                  I dearly love Jacques Pepin, and he is a true international treasure, but that is NOT a good risotto! It is far too dry. A well made risotto should "melt" and almost "pool" when placed on a plate, and not stand up the way his does. And he does not stir and allow the rice to absorb the stock before adding more. I STRONGLY object to anyone using a classic name for a dish then making some else and calling it "risotto" or "stroganoff" or whatever. That looks like a nice "Rice Prima Vera," but it is NOT a nice "Risotto Prima Vera!"

                  (rant over. thank you for reading.)

                  1. re: Caroline1

                    While I agree that his method is not the traditional method you speak of, I have had risotto in Italy that is thick like his. Depends on the region in Italy.

                    Also, I did not recommend the risotto; I suggested the Darphin potatoes.

                    Lastly, with his years of experience, training and accomplishments, he can call it whatever he wants to.

                    Edit: Jacques would be the first to say you do not have to stick to all the rules when cooking at home; and we are talking about home cooking on this board. After all, this is the man who used canned peaches in a recipe on his show. Love it!

                    1. re: ttoommyy

                      WOW! You seem to have taken my remarks personally, and to feel I am attacking Jacques Pepin, so you've obviously misunderstood something. My apologies!

                      I suspect you and I do not see Jacque Pepin through the same eyes. He is an excellent cook, and bless his heart, he spent many long years in a commercial kitchen. I have not spent any years in an haute cuisine restaurant kitchen, but I have been well trained by a professional chef, and I'm a strong believer that at the very least, he owed his audience an explanation in that video that he was NOT making a traditional risotto, but was using short cuts.

                      Secondly, I also strongly believe that any short cut should come as close as is humanly possible to the original in texture and flavor. He failed on texture, and offered no explanations. That doesn't make him a bad man.

                      As for your "Edit" remark, I think you're wrong about thinking he would say you don't have to stick to all of the rules if you're cooking at home. I believe he would say that wherever you cook, you need to know the rules if you want to break them SUCCESSFULLY. And that is my point: He did not use enough stock to produce a true risotto texture, so why call it a risotto? It would still taste the same with another name.

                      About you having had thick risottos in Italy... I too have had them from Italian friends who came to America from the old country. For me, it turned out they were just bad cooks. There's a difference! '-)

                      1. re: Caroline1

                        Wasn't it Jacques that took one of the Next Food Network Star contestants to task for making risotto wrong? Maybe it was another competitions show?
                        Anyway, this young lady put the rice and stock in a pot and just cooked and while Jacques intentions were probably good, and his heart in the right place, he embarrassed the crap out of her.
                        Cringeworthy! He took her back into the kitchen for a do-over!

                        1. re: monavano

                          I do recall watching that show, BUT....! I can't remember for sure if it was Pepin who showed the contestant how to make an omelet, or someone else. In fact, I can't remember for sure him ever being on a show with that format. Does anyone else remember for sure? For some reason, Emeril Legasse's face is trying to come through on the fuzzy snowy TV screen of my memory, but I won't say it was him for sure either! Anyone know? I'm too lazy to search youtube! '-)

              2. re: ttoommyy

                Bookmarked. Thanks

              3. I would just serve it with some mashed potatoes with green onions mixed in. Pick up a potato ricer though if you don't already have one, it makes the absolutely most perfect mashed potatoes.

                Regarding the Fondant Potatoes, I would suggest doing a trial run on those in advance. I tried the recipe and didn't really care for them at all - although I love his blog and read it regularly and usually love his recipes.

                6 Replies
                1. re: Atomic76

                  I'm not surprised by your disappointment in the fondant potato recipe. He has the mechanics of making them all wrong. When you brown the potatoes in cooking oil instead of butter (drawn or otherwise) you are sealing them against absorbing the butter! The "original" French haute cuisine version of "pommes de terre Fondant" (page 765 of the 1961 English translation of Larousse Gastronomique) calls for cutting the potatoes into the shape of chicken eggs, which is basically what he did without rounding the cut potato pieces into an egg shape, placing them in a buttered sauté pan (this means a good amount of butter), cover, then cook them very slowly until they are browned on one side, then turn very gently to brown on the other side. NO chicken stock! And when a classic haute cuisine recipe says brown slowly, they mean real slow! So the end result was that the interior of the potatoes had the texture and flavor of rich mashed potatoes due to absorbing all of that butter during the slow stove top roasting.

                  Prosper Montagne (original author of Larousse Gastronomique) also offers an alternative method in which the potatoes are browned in LARD (again, no chicken or other stock), then when cooked, the lard is drained off and replaced with butter. If I were going to use this classic "two fat" method, I would use Charolaise beef tallow, readily available in a classic French kitchen of Montagne's time, then drain the tallow and replace it with butter, which would render an intense "mashed potatoes with roast beef" flavor to the finished Fondant potato.

                  Anyway, the recipe in the video is a "modern shortcut." They rarely work well! BUT...

                  This "short cut" recipe will work *IF* you forego the browning in oil, use drawn butter instead, and don't use that much chicken stock if you insist on browning faster and finishing in the oven. The chicken stock WILL sog up the crust on the bottom, but *IF* you just use just enough for the potatoes to absorb a little of the flavor while cooking, then you just have to make sure there is enough butter left in the pan after the chicken stock boils off to lightly re-crisp the potato bottoms. Then the recipe should work. I just wonder which culinary school he went to? His version of Fondant Potatoes sucks! <sigh> But such is the world today.

                  1. re: Caroline1

                    I'm just throwing his question out to you for your opinion.
                    ATK did a segment last year, I think where they showed making 'fries' a 'new way. They took freshly cut room temp. potatoes about 1/4" and put them in a pot of room temp. oil. They brought the pot up to where the oil was softly boiling. They said "do not play with the fries. Leave them alone". After a while the oil stopped boiling so hard and at the same time the fries were a nice golden brown. They used a 'spider' to take the fries out and placed them on paper towel. They were PERFECT! Not stuck together BTW. I've used this method now many times with always excellent results.
                    Question: What if I used this method with 'fondant' only slow simmer the potatoes in the oil until they were almost cooked through then cranked up the heat to brown the potatoes?
                    Btw the AMT method resulted in fries with a perfect interior texture. They were/are not 'oily' at all inside. Nice a fluffy dry.

                    1. re: Puffin3

                      Wonderful fries, method came from a Frenchy 3-star, forgot which one. Too last minute for a large dinner party IMO. I would like to try your idea, placing potatoes (maybe cut square?) close but not touching, then covering with clarified butter. Yes, a lot of butter!

                      1. re: mwhitmore

                        Cold-oil fries came from Joel Robuchon.

                      2. re: Puffin3

                        What they did with the potatoes on America's Test Kitchen is a VERY old cooking/preserving method that has been used in many countries but is most often associated with French cooking simply because the French word for "preserve" is "confit." See where I'm going? Just about anything can be preserved by slow cooking it submerged fat (animal, vegetable, or mineral, but chances are that amount of mineral oil will give you serious diarrhea, so don't go there!). In addition to confit with oil, fruit confits are traditionally done with sugar and a small amount of liquid, then packed into sterile jars for storage, just as confits of meats and vegetables are packed in the fats they were cooked in for long term storage in a cool pantry. And just because you eat a confit right away does not mean it's not a confit. It only means you know you'll be able to buy that food any time, any place, any where because we now use our freezers instead of our pantry shelves for long term storage. So the perfect French Fries recipe demonstrated on America's Test Kitchen was simply a confit of potatoes, except they weren't packed in their cooking fat in sterile jars and put on the shelf for next winter!

                        After the long way around, now to your question about doing Potato Fondant with that method... Well, you will NOT end up with Potatoes Fondant, but you will end up with confit of potatoes, and your guests might be very impressed by that name for the dish!

                        In the classic haute cuisine version of Pomme de Terre Fondant, the potato "eggs" are never completely submerged in fat. They're cooked stove top at very low temperatures that allow the heat to "eat its way in" to the potato interior and SLOWLY brown/crisp the exterior. But hey, who has an old fashioned commercial stove in their kitchen these days?

                        So yes, your method using oil and mwhitmore's method of submerging them in drawn butter (do not use "whole" butter because the milk solids will burn and make everything taste disgusting!) will also work, but again, the end product will be a potato confit and NOT potato fondant.... Which does not mean they can't be delicious!

                        1. re: Puffin3

                          I have tried this method twice - the first time was fantastic, the second time below average (and I did it the same both times). I'm going to go for a third time though.

                    2. A good creamy polenta would work also.

                      1 Reply
                      1. re: cowboyardee

                        This was going to be my recommendation. I am not a huge polenta fan but something about this screamed polenta to me.

                      2. Since tenderloin stuffed with bleu cheese and mushrooms puts me in mind of a very traditional beef Stroganoff, thick dense egg noodles tossed in butter and sour cream immediately pop to mind. Depending on how you're serving and your plating style, it could be served the same way mashed potatoes are served or baked into a casserole and cut into squares, in which case I would add a beaten whole egg to the mixture so it will "set up" and weld together in the baking process.

                        1. Dinner party of 14?

                          Easy starch?

                          To accompany a steak course?

                          Why isn't the obvious answer baked potato?

                          11 Replies
                          1. re: ipsedixit

                            "Why isn't the obvious answer baked potato?"

                            Boring? Drab? Tasteless? But that's just my opinion.

                            1. re: ttoommyy

                              A baked potato is only tasteless if you start with tasteless potatoes.

                              1. re: magiesmom

                                As a rule, most potatoes are pretty bland to start with; even the most "butteriest" ones. This is why there are thousands of recipes for potatoes, most of which include adding fats in various forms to make them tastier. I like a good baked potato, but I personally would not serve them at a dinner party. For dinner or a family holiday gathering, yes; a formal dinner party, no. But that's just me. I can already see others will disagree and of course they are correct also. Everyone's opinion counts.

                            2. re: ipsedixit

                              Baked potato is a great side. Never found them boring and guests can pile on the calories with butter and sour cream, or not.

                              1. re: monavano

                                Well, I would say they don't have any 'wow factor' and with that beautiful hunk of meat, I'd want something with a little more oomph. But also like C1's idea of buttered egg noodles. Maybe homemade.

                                1. re: c oliver

                                  It's like fashion--editing is important.
                                  Egg noodles for me, goes with beef stew or a stroganoff, not the OP's entree.
                                  Everyone's miles vary.

                                  1. re: monavano

                                    My fave is probably Pepin's darphin potatoes linked above. Simple but not plain.

                                    1. re: c oliver

                                      So simple, and I love that someone above makes it ahead and reheats it.
                                      I'd hate to be flipping and maybe missing in front of guests!

                                      1. re: monavano

                                        HA! With something as special as a beef tenderloin, I'd want the rest of the meal to not require much from me so reheating without losing quality is great.

                              2. re: ipsedixit

                                Well, this was my immediate thought, as well, so you're not alone! But I didn't mention it for the mere fact that to me it is so obvious, that for sure the OP had already considered this and was looking for something more different. Plus, I knew some would view as boring, and I was right! :)

                                Edited to say that I normally don't care what other people think, but I'm the new girl in school and I'm trying to make friends!

                                1. re: ipsedixit

                                  How about twice-baked potatoes? You can flavor them any way you wish. They are an old stand-by that deserve to be brought back.

                                2. Savory oatmeal (cooked in a beef broth)
                                  Garlic mashed potatoes
                                  Spaetzle

                                  2 Replies
                                  1. re: Cheese Boy

                                    Yes, Spaetzle! I wonder if you could make it with blue cheese?

                                    1. re: Cheese Boy

                                      Spaetzle is a great idea. It can be boiled in advance and cooled in an ice bath, then sautéed at the last minute.

                                    2. Hand made egg noodles of course. Same with 'BB', ragu/Bolognese.
                                      Not "easy'" to get right though. Just a suggestion of best OO GENTLY added and the noodles must be 'turned' with a carving fork just before serving each dish.

                                      1. I'd serve rough mashed red potatoes with tons of garlic in it. Blanch some of the garlic, grate some of it raw.

                                        3 Replies
                                        1. re: kitchengardengal

                                          I don't like a ton of raw garlic and suspect I'm not alone in this. Love garlic but not THAT much.

                                          1. re: c oliver

                                            But blanched garlic is lovely and mild, so that part would be good.

                                            1. re: sandylc

                                              Agreed, sandylc. I would definitely go with a larger proportion of the blanched garlic, especially for guests. Then just enough of the raw to give it a bit of a bite.

                                        2. white or brown rice cooked in broth and buttered before serving is great (and a little unusual) with steak. or, wild rice with dried cranberries and/or almonds is a nice, fall-feeling side.

                                          even easier if you have a rice cooker.

                                          1. easy but perhaps time consuming would be twice baked potatoes...although they could be prepped ahead of time.

                                            I always like scalloped potatoes but maybe not the right the texture to accompany your tenderloin.

                                            large slices of well toasted sour dough bread makes a nice "plate" for roasts too

                                            1. I love pommes dauphinoise, but because you have the blue cheese and mushroom stuffing, I'd go with Pommes Anna because it's so darn simple, yet classic and just highlights the potato-y taste of the potato.

                                              1. Because you already have a sort of rich protein with the blue cheese, I'd suggest something not so rich with a little bite, like horseradish mashed potatoes or steamed fingerlings with chives.

                                                9 Replies
                                                1. re: C. Hamster

                                                  I think I'm voting the fingerlings with chives -- let the rich, assertive cheese take the center stage and put the starch in a supporting role -- to harmonize, not compete.

                                                  1. re: sunshine842

                                                    Agree it's got to be simple. The beef's got a whole lot going on, so let that be the centerpiece.

                                                    1. re: sunshine842

                                                      I agree. That was my thoughts with hash browns. The other big consideration is time. A dinner party of that size is small enough that the cook will be (or feel) expected to mingle and then have dinner magically appear. When it does magically appear, my crowd usually turns into a herd of cats, leaving me to lament well prepared food cooling off. Given that steak already demands a lot of attention, I'd be looking for a side that complements and one that holds well.

                                                      1. re: tim irvine

                                                        "Given that steak already demands a lot of attention, I'd be looking for a side that complements and one that holds well."

                                                        Which is why I suggested Darphin potatoes up above; similar to hash browns, but a bit fancy and can actually be made the day ahead and then heated through during the last few minutes of cooking time with the tenderloin.

                                                        1. re: ttoommyy

                                                          I think we are on the same wave length here only I am clearly more plebeian.

                                                          ;0)

                                                          1. re: tim irvine

                                                            But that's just it; they're really not very fancy at all. More rustic. And delicious, too.

                                                        2. re: tim irvine

                                                          I prep for hash browns by par cooking the potatoes in the microwave, then slice into cubes. They don't exactly cook on their own after that, but they're quite easy and forgiving.
                                                          They also seem to require less oil (in a non-stick skillet).

                                                           
                                                          1. re: monavano

                                                            Those are perfectly LOVELY and YUMMY fried potatoes; however, they are not hash browns!

                                                            1. re: sandylc

                                                              potato, patahto!
                                                              Says you!

                                                              From Wiki:
                                                              Hash browns or hashed browns are a simple potato preparation in which potato pieces are pan-fried after being shredded, julienned, diced, or riced. In some cultures, hash browns or hashed browns can refer to any of these preparations, while in others it may refer to one specific preparation.

                                                              ps... they were lovely and delicious!

                                                    2. We have a super-tender meat with a creamy filling, which to me calls for something crunchy and not creamy at all. I'd go for those hash browns or, if you can find a recipe, those bird's-nest "biscuits" of shredded potato, one or two per customer. Frites are good too if they're cut really fine, but that makes the cook really busy at the last moment.

                                                      7 Replies
                                                      1. re: Will Owen

                                                        Great point about the texture, Will. Something crunchy would be a fantastic choice.

                                                        1. re: Will Owen

                                                          I'm thinking grits / polenta cooked and firmed up in the fridge, then cut into pieces for frying crisply. They partner well with gooey things.

                                                          1. re: Sharuf

                                                            Back in Indiana, we called that cornmeal mush. Excellent sliced, fried and smothered in maple syrup for breakfast. :-)

                                                            1. re: kitchengardengal

                                                              Yep. That's the stuff -- but no maple syrup on Polenta.

                                                              1. re: sunshine842

                                                                Yes...no maple syrup

                                                            2. re: Sharuf

                                                              I am very familiar with polenta. I am Italian. Might be a possibility.

                                                              1. re: No1Nonna

                                                                If polenta, I'd go for the creamy not the fried. There's a great baked one requiring almost no attention. But for 14 people? I'm not feeling that.

                                                          2. That's rich and gooey, and needs something light with crunch to complement it. No polenta or mashed potatoes.

                                                            Rather, something like a bulgur pilaf with walnuts and a tart dried fruit (cranberries as in this example - ignore the pork-related stuff - or dried tart cherries):

                                                            http://restaurant-hospitality.com/rec...

                                                            Bulgur is easier to cook than white rice. And more interesting.

                                                            1. Smashed potatoes flavoured with a little butter, garlic and thyme. Especially great with red potatoes.

                                                              1. One very elegant yet simple way of presenting potatoes that hasn't been mentioned is to boil the potatoes in salted water, as for mashing, drain very well, then use a potato ricer to build a tall mountain of undisturbed riced potatoes in the center of a very impressive charger aiming for a "cone of potatoes" at the end, then gently pour a buerre noisette (lightly browned butter) over the top center and let it flow gently a bit down the sides like lava overflowing a volcano, then lightly garnish it with a few flakes of chopped parsley around the top. If you wish, you can surround the bottom of it with a wreath of parsley branches.

                                                                Again, this is a classic haute cuisine dish that has fallen by the wayside. When I was younger and in my "over the top" cooking phase (and lived in Las Vegas where I had a full compliment of suppliers), I often served this with Christmas dinners that consisted of roast goose with chestnut-Grand Marnier stuffing, a standing rib of beef with Yorkshire pudding, and a whole suckling pig with an apple in it's mouth and a sprig of holly around it's neck, ALL at the same meal! I HAD FUN!

                                                                Anyway, potatoes of any sort can make a good partner for beef tenderloin. It's all in how you are preparing and serving it.

                                                                2 Replies
                                                                1. re: Caroline1

                                                                  To serve 14, that would be one big mountain :)

                                                                  1. re: c oliver

                                                                    Or you could do a mountain range with several peaks.

                                                                    I rice my potatoes if I want super smooth mashed, but I love love love to spoon a few bites off the top of that mountain of them before I mix in the butter and milk.

                                                                2. I don't have time to read all the responses so if this has been said already my apologies. Why not make a nice au' gratin potato, I love this with steak of any kind. Start with a mild cheese like a gouda and sprinkle some of the blue cheese into the mix so the flavor(s) carry over between the two.

                                                                  3 Replies
                                                                  1. re: jrvedivici

                                                                    Perhaps too heavy on the blue cheese? It's already stuffed in the steak, so I think there needs to be a counterpoint, or foil, vs. redundancy/overload.
                                                                    But that's just me.

                                                                    1. re: monavano

                                                                      Yes, too much blue cheese, IMO and I am a huge fan of cheeses of all types.

                                                                      I think there needs to be a lighter, less rich counterpoint with possibly some acid or a piquant element.

                                                                      1. re: monavano

                                                                        I enjoy creating a continuity of flavors between dishes if I'm making a specific meal like this. Notice, I do say a "sprinkle" of blue cheese just to add a hint of flavor to the gouda, not to over power it in anyway. Just my preference.

                                                                        Regardless is there anything better than baked potato's, onions and cheese????

                                                                    2. Sweet potatoes and blue cheese are a real tasty combo. How about a sweet potato rosti or dauphinois?

                                                                      1. Pommes Lyonnaise, no question. A little crunchy and not too heavy:

                                                                        http://www.food.com/recipe/potatoes-p...

                                                                        The pan bits can be done the day before, then covered and refrigerated. Just bake the pre-prepared dish for about an hour. Maybe have a trial run?

                                                                        The parsley is non-essential.

                                                                        1. Answer B: None. You already have energy (OK, not complex sugars) and fat galore.

                                                                          Just a simply dressed watercress salad?

                                                                          2 Replies
                                                                          1. re: Robin Joy

                                                                            Except for the blue cheese, where's the fat? I think it definitely calls for a starch.

                                                                            1. re: c oliver

                                                                              OK, maybe I should have said "rich meatiness".

                                                                              I just rather feel that with the (lovely sounding) rich meatiness of the dish something simple and green would be enough. Steamed zucchini perhaps?

                                                                              Also, I guess that this is part of a bigger menu, so nobody will be going hungry, and one less task for the cook can be a blessing!

                                                                          2. How about a Swiss Rosti? It's a preparation of potato similar to hash browns, but perhaps a little more elegant since it takes on the shape of the pan, and you can cut clean wedges off for the guests.

                                                                            2 Replies
                                                                            1. re: Atomic76

                                                                              How does that differ from the "darphin potatoes" mentioned above?

                                                                              http://blogs.kqed.org/essentialpepin/...

                                                                              1. re: c oliver

                                                                                Not much.

                                                                            2. I enjoy a nice rice pilaf with most any dish containing mushrooms.

                                                                              1. I've been thinking about this some more, and if it were me, with an entree of beef tenderloin that is stuffed with blue cheese and 'shrooms I don't think I would really *need* or want a starch.

                                                                                I wouldn't mind, however, a good cheesecake and a nice port to round out the meal, tho. :-)

                                                                                1. I'm almost scared of jumping in at this point...

                                                                                  I have always enjoyed cooking tourned potatoes in butter.

                                                                                  Tourne your pots, brown on the stovetop, and place in the oven to finish...turning/stirring 2-3 times during the baking process. Season and serve.

                                                                                  1 Reply
                                                                                  1. re: JayL

                                                                                    Parmentier potatoes? Lovely:

                                                                                    https://www.google.co.uk/search?q=par...

                                                                                  2. My first thought was that you need a potato with some crisp to it to counterbalance the soft textures of tenderloin/cheese/mushrooms. The darphin potatoes fit that bill, as do twice baked.

                                                                                    1. Crash Hot Potatoes. Dead easy, flavoring options totally up to you (garlic and a touch of lemon? or maybe rosemary, as long as my rosemary-hating son was not among the guests), lovely crunch to contrast with the tender and creamy stuffed tenderloin. Pretty on the plate, too.

                                                                                      I know these are an internet flash in the pan, but we love them.

                                                                                      I must admit that my record with homemade hash browns is so-so, and that may be slanting my thoughts. OTOH, every Crash Hot has been a good one.

                                                                                      5 Replies
                                                                                      1. re: DebinIndiana

                                                                                        This intrigues me. Can you supply a recipe using the rosemary? Also is is a make ahead recipe and maybe just finish up last minute? Thanks

                                                                                        1. re: DebinIndiana

                                                                                          I've made the Crash Hot Potatoes and liked them quite well but to me it seems they'd be more at home on a plate with a burger than a tenderloin. Just me probably.

                                                                                          @OP - here's the recipe

                                                                                          http://thepioneerwoman.com/cooking/20...

                                                                                          1. re: c oliver

                                                                                            Yes, I can't disagree. Any side, though, will take a distant second to the tenderloin, so I say go for simple.

                                                                                            1. re: DebinIndiana

                                                                                              There is certainly that, isn't there?

                                                                                            2. re: c oliver

                                                                                              Definitely more burger than steak. It's a great potato side, that's for sure!

                                                                                          2. pommes anna?