From Simple to Super: Cooking with Darnell and Michelle

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From Simple to Super: 'Gorgui' Steak and Duchess Potatoes

by Michelle Arnold

Posted on April 12, 2013 at 12:32 PM

Updated Friday, Apr 12 at 1:01 PM

LOUISVILLE, Ky. (WHAS11) -- This week’s "From Simple to Super” features a recipe specially designed for the University of Louisville men's basketball team who were hungry for a national championship.

The blog Card Chronicle followed the team every step of the way and blogger Mike Rutherford helped the Super Chef make a special meal to celebrate the victory.

Click here to check out Rutherford’s blog, Card Chronicle.

“Gorgui” Steak and Duchess Potatoes


Bone in ribeye
1/2 cup of heavy cream
3 tablespoons butter
3 tablespoons flour
2 tablespoons minced garlic
3 cups spinach
1/2 cup Parmesan cheese
3oz lobster meat
salt and pepper for seasoning 

Duchess potatoes
2 pounds potatoes (Yukon Golds work best), peeled and cut into chunks
Salt for seasoning
1/4 cup heavy cream
4 tablespoons unsalted butter, divided
1/4 teaspoon nutmeg
1/2 teaspoon black pepper
3 egg yolks
For Steak:
Pound out ribeye until flat
Place butter in small pot on medium heat and saute garlic for 20 seconds. Add flour and cook for 20seconds. Add cream then spinach cook for 20sec then finish with cheese and let cool in fridge.
Place cooled stuffing in the middle of steak and tie the steak with butchers twine.  Season with salt and pepper then sear on all side and finish in oven on 450 degrees until desired temperature.
Let steak rest for 8 minutes then slice
For Potatoes:
Boil  potatoes until soft. Mash and let cool. Combine with other ingredients. Put mixture in large piping bag with a wide tip. Pipe into little star shapes. Put in oven at 350 degrees until golden brown. Serve with steak and enjoy!