Meat and potatoes are a marriage made in culinary heaven. This recipe pairs a nicely seared steak with a Parmesan-potato crust. Choose tenderloin steaks (also called filet mignon) that weigh at least 6 ounces so the meat and potatoes will cook at the same weight.

3/4 lb. russet potatoes, peeled, coarsely shredded
1/4 cup minced onion
2 tablespoons grated Parmesan cheese
1 1/2 tablespoons all-purpose flour
1 egg, beaten
3/4 teaspoon salt, divided
3/4 teaspoon freshly ground pepper, divided
4 (6-oz.) beef tenderloin steaks, 1 1/2 inches thick
1 tablespoon canola oil
1 tablespoon butter

1. Heat oven to 500°F. Place potatoes in clean kitchen towel; squeeze out as much liquid as possible. Place potatoes in large bowl with onion, cheese, flour and egg. In small bowl, stir together salt and pepper; sprinkle potatoes with 3/4 teaspoon of the salt and pepper mixture. Toss to mix well.

2. Sprinkle steaks with remaining 3/4 teaspoon salt and pepper mixture. Heat oil in large skillet over medium-high to high heat until hot. Add steaks; cook 2 minutes or until browned, turning once. Place on plate.

3. Pat scant 1/3 cup potato mixture on top of each steak to form crust. In clean large skillet, melt butter over medium heat. Increase heat to medium-high; add steaks, potato side down. Cook 2 minutes or until golden brown. Using spatula, carefully remove steaks and place, potato side up, on small rimmed baking sheet.

4. Bake 8 to 10 minutes for medium-rare or until of desired doneness. Let stand 5 minutes.

4 servings

PER SERVING: 435 calories, 20.5 g total fat (7.5 g saturated fat), 41 g protein, 19 g carbohydrate, 160 mg cholesterol, 620 mg sodium, 1.5 g fiber