20 fingerling potatoes, washed and halved
Salt and freshly ground pepper
2 ounces blue cheese, crumbled
2 red or sweet yellow onions, peeled and sliced
12 to 15 large button mushrooms, sliced
2 cloves garlic, minced
12 ounces dark beer, your favorite or what you have on hand
2 thick steaks
Toss the potatoes with salt and olive oil, and spread on a baking sheet or metal pan. Roast in a 425°F oven for 20 to 30 minutes.
Place onion, a pinch of salt, and a dash of oil in a medium-sized sauté pan over medium-high heat. Caramelize onions (you can see how right here) and remove from pan to a plate. Add mushrooms, garlic, and a few tablespoons of oil. Stir until coated. Keep mushrooms on medium-high heat for 5 minutes and then add half the beer.
Continue to stir mushrooms occasionally until they have sunk below the level of the liquid in the pan. Add onions back to the pan and remaining beer. Continue stirring over medium heat until sauce has reduced and thickened, about 6 to 10 minutes. You want it to form a gravy, but not a paste, so watch it carefully. Remove from heat and set aside.
In a separate heavy-bottomed pan, such as a cast iron skillet, heat two tablespoons oil over high heat. Add steaks and season the exposed sides with salt and pepper. Cook for 4 and a half minutes, then flip. Season again and cook for an additional 4 and a half minutes. Here are instructions for finishing your steak in the oven if you prefer it more done than medium rare, as we have it here. Remove from pan and rest covered with foil on a cutting board.
Check the potatoes. If tops are browned and potatoes are tender, remove and sprinkle blue cheese on top of each one. Place back in oven and turn to broil. Continue cooking for additional 5 minutes. Reheat mushrooms and onions plate them on top of the steak. Remove potatoes from the oven, serve and enjoy!
(Images: Sarah Rae)