INGREDIENTS

INSTRUCTIONS

Preheat the oven to 375. 2. Peel the potatoes and cut them into slices
about 1/8-in. thick. As the potatoes are sliced, drop them into a  bowl
of cold water to prevent them discoloring. 3. Spread about 1 tsp  of
the butter over the bottom of a large heavy skillet with a  overproof
handle. Drain the potato slices and pat dry. Layer them in  the
skillet, spinkling the layers with small pieces of butter(using  all
but 2 tbsp). Cover the skillet closely and cook on top of the  stove
over moderate heat about 20 min. Uncover and tranfer to oven.  Bake 20
min. 5. Meanwhile, sprinkle the steaks with the brandy. Set  aside. 6.
Heat the remaining butter in a saucepan, add the mushrooms  and thyme
and cook until wilted. Add the broth and cook until reduced  by 1/3.
Add thge sour cream and olives. Remove from heat and set  aside. 7.
Drain the brandy from the steaks and reserve. Heat the oil  in a heavy
skillet and add the steaks. Cook over high heat about 3-4  min. on each
side (or longer if you prefer your steaks medium to  medium-well).
Remove and keep hot. 8. Add the brandy to the skillet  and cook,
stirring to dissolve the brown particles that cling to the  pan. Stir
in the sour cream sauce and heat through without boiling.  9. Turn the
potato cake onto a warmed serving dish. Arrange the  steaks on top and
spoon a little sauce over them. Serve the remaining  sauce separately.
This dish: Tournedos a la russe  From Gemini's MASSIVE MealMaster
collection at www.synapse.com/~gemini

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