Country Fried Steak
Ingredients:
4 beef tenderloin steaks (about 8 oz each)
2 cups buttermilk
2 cups all-purpose flour
1 teaspoon smoked paprika
1 teaspoon garlic powder
1 teaspoon onion powder
Salt and black pepper, to taste
Vegetable oil for frying
Instructions:
Marinate the Steaks:
Place the tenderloin steaks in a shallow dish and pour buttermilk over them. Let them marinate in the refrigerator for at least 4 hours or overnight.
Prepare the Coating:
In a bowl, mix flour, smoked paprika, garlic powder, onion powder, salt, and black pepper.
Coat and Fry:
Remove steaks from buttermilk, allowing excess to drip off.
Dredge each steak in the seasoned flour mixture, ensuring an even coating.
Heat vegetable oil in a large skillet over medium-high heat. Fry the steaks for 3-4 minutes on each side until golden brown and cooked to your desired level of doneness.
Rest and Serve:
Place the fried steaks on a wire rack to allow excess oil to drain.
Let them rest for a few minutes before serving.
Potatoes:
Ingredients:
4 large Yukon Gold potatoes, peeled and cut into chunks
4 tablespoons unsalted butter
1/2 cup heavy cream
Salt and white pepper, to taste
Chives for garnish
Instructions:
Boil and Mash Potatoes:
Boil the potato chunks until fork-tender. Drain and return them to the pot.
Mash the potatoes with butter and heavy cream until smooth and creamy.
Season and Garnish:
Season the mashed potatoes with salt and white pepper, adjusting to taste.
Garnish with chopped chives.
Assembly:
Plate the Dish:
Place a generous portion of the creamy mashed potatoes on each plate.
Top with Country Fried Steak:
Carefully place a country fried steak on top of the mashed potatoes.
Garnish and Serve:
Garnish the plate with additional chives or fresh herbs.
Optional Sauce:
Consider serving with a simple pan sauce made from the pan drippings, a touch of beef broth, and a splash of red wine.