Simple Steak and Baked Potato

Preheat oven to 425

4 russet potatoes
olive oil
butter
low fat sour cream
coarse sea salt
pepper
mushrooms
1/2 red onion
asparagus
filet mignon steak medallions
avocado
cherry tomatoes
red onion
squeeze of lemon

This is a very simple dish.

Wash the potatoes and poke 'em with a fork twice.  Rub with olive oil and coarse sea salt and place in the oven for one hour.

Half the cherry tomatoes, dice the red onions, and chop the avocado.  Drizzle with olive oil, a dash of sea salt, a grind of pepper, and a squeeze of lemon juice.  Toss well and set aside.

Snap off the ends of the asparagus.  Place in a frying pan with 1/2" of water and a sprinkle of salt.  Bring to a simmer for 4 minutes and remove the asparagus from the water.  Set aside.

Reheat frying pan on high heat - when hot - add a drizzle of olive oil.  Quickly add the onions and mushrooms and toss for 2-3 minutes to brown.  Set aside.

When potatoes have about 10 minutes to go, heat the frying pan to a med-high heat.  When the pan is hot, add the olive oil, butter.  When melted, add the steak.  Brown 4 minutes on high heat, turn, and brown another 3 minutes.  Remove from heat to rest.

Give the asparagus and mushrooms a quick zap to re-heat.

To plate....slice open the potato and put a dollop of sour cream inside.  Add the rested steak to the plate.  Cover with mushroom and onion mixture.  Place the asparagus, leaning up against the steak.  Garnish with the avocado and tomato salad.

Enjoy!