New This Month

For those who've long insisted that sides make the meal, this main dish brings a favorite to the forefront. Russet potatoes are thinly sliced, then twice-baked: first on their own, brushed with butter so the slices fuse together; then once again along with the meat, until they're crisp and golden at the edges but still tender in the center.

Source: Martha Stewart Living, December/January 2015
Total Time Prep Servings



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How would you rate this recipe?
  • MS11865254
    26 DEC, 2015
    I made this for Christmas. I don't have a mandolin so I used the slicer on the side of my large grater for my potatoes. Parchment paper is very important for getting the potatoes around the beef. If you want your beef rare you must remove it from the oven at the temp the recipe advises, which is less than the rare reading on the thermometer you are using. It continues to cook in the 10-15 minutes you allow it to sit! The potatoes on the meat are really good but you need more for your crowd.

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