Goat cheese and yukon gold potato cakes with scallion recipe

Ingredients

• 6 medium Yukon Gold potatoes
• 3 Tbsp chopped parsley
• 3 Tbsp sliced green onion
• 8 oz fresh soft goat cheese, crumbled
• salt and pepper
• ¼ cup flour
• 2 Tbsp olive oil

• 4 Tbsp olive oil (divided)
• four 5–6 oz tenderloin steaks
• coarse salt and pepper
• 4 Tbsp butter (divided)
• 1 shallot, minced
• 1 cup port
• 1 cup beef stock

• Beets
• ½ lb mixed red and candy-cane baby or medium beets, stems trimmed
• 1 Tbsp olive oil
• 1 Tbsp minced shallot for Dressing
• 1 tsp orange zest for dressing
• 1 Tbsp red wine vinegar for dressing
• 1 Tbsp extra virgin olive oil salt and pepper for dressing
• 1 Tbsp roughly chopped parsley for dressing
• 1 Tbsp chopped chives for dressing

Goat Cheese and Yukon Gold Potato Cakes with Scallions
1. Preheat oven to 375°F.
2. Place whole, unpeeled potatoes in a medium pot. Fill pot with cold water just to cover potatoes. Season cooking water well with salt (it should taste like the sea) and bring to a boil. Boil on medium-high heat until potatoes are tender, about 10 to 15 minutes. Drain, peel, and mash roughly with a fork. When potatoes have cooled enough to handle, fold in parsley, green onion, goat cheese, and salt and pepper to taste. Mix until just combined; pieces of goat cheese should still be visible. Form into eight 2½- x 1-inch cakes. Flour lightly and set aside.
3. Heat olive oil in a large non-stick skillet over medium-high heat. Add potato cakes and fry until first side is golden brown, about 3 to 4 minutes. Flip onto other side, fry for 1 minute and place in oven to finish warming through, about 10 minutes.
Pan-Roasted Tenderloin Steak with Port Wine Jus
4. Preheat oven to 400°F.
5. Heat 3 Tbsp olive oil in a large ovenproof pan. Season steaks well with coarse salt and pepper. When oil is nearly smoking, add steaks and 2 Tbsp butter; sear both sides until well coloured. Finish cooking in oven to desired doneness, about 5 minutes for medium-rare.
6. Remove from oven, transfer to cutting board, and let rest, covered, for at least 10 minutes. In the same pan, add remaining 1 Tbsp olive oil and sweat shallot until softened and lightly coloured. Add port to a deglaze and bring to simmer, reducing slightly.
7. Add beef stock and simmer to reduce volume by half. Remove from heat and swirl in remaining 2 Tbsp butter. Season with salt and pepper.
Roasted Red and Candy-Cane Beets
8. Preheat oven to 400°F.
9. Rinse beets and drizzle with olive oil. Wrap red beets in foil. Repeat with candy-cane beets. Place both packages in preheated oven until tender, about 45 to 60 minutes. Cool. Peel beets and halve lengthwise. If using medium beets, cut each half crosswise into ¼-inch-thick slices, making sure to keep colours separate.
10. To make the dressing, whisk together shallot, orange zest, vinegar, and olive oil. Season with salt and pepper. Just before serving, toss beets with dressing, parsley, and chives.
Crisp Watercress and Tart Green Apple Salad
11. Wash and drain watercress well. Cut or tear into bite-sized pieces.
12. Combine sour cream, honey, lemon juice, and zest in a medium bowl.
13. Gently fold in watercress and apple to coat. Season with salt and pepper.