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Saltgrass Steakhouse Beef Tips

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  • Saltgrass Steakhouse Beef Tips

    I've tried to duplicate the beeftips with cognac portabello gravy served over garlic mashed potatoes that Saltgrass serves to no avail. Help !!! anyone who has the recipe.

  • #2
    Re: Saltgrass Steakhouse Beef Tips

    Could not find the beef tips recipe.

    Saltgrass Steakhouse Garlic Mashed Potatoes

    Serves/Makes: 6 / Ready In: 2-5 hrs

    5 medium russet potatoes
    2 tablespoons butter, softened
    3/4 cup milk
    1/2 teaspoon salt
    3 tablespoons butter
    1/2 teaspoon pepper
    1 whole head garlic
    1 1/2 teaspoon crushed garlic
    1 1/2 teaspoon olive oil

    Wash and scrub potatoes but leave peelings on. Rub potatoes with softened butter and place in a 375 degree oven until potatoes are soft when poked with a fork, about 1 to 1-1/4 hours.

    To prepare the garlic cut the top of the head of garlic off so you can see garlic cloves without any peelings covering them. Spoon the oil on top of the garlic and wrap in foil. Place in oven while baking the potatoes. Garlic will take 30-45 minutes. Garlic should be soft and golden in color when finished baking.

    When garlic is removed from the oven cool slightly and squeeze soft garlic from head. Depending on the size of the cloves it should take about 4-5 cloves. You may use more than 1-1/2 tsp. if you desire a stronger garlic flavor.

    When potatoes are done chop slightly and place in a large mixing bowl. Add salt, butter, pepper and roasted garlic that has been mashed and measured. Add 1/2 cup milk. Beat with electric mixer until fluffy. There will be little chunks of potatoes that will not be completely mashed. The small lumps and peelings will give these potatoes a hearty flavor. If potatoes seem to be too dry add a little more milk.

    Also, Saltgrass Steakhouse will sell you their spice blend in a huge bottle - you can get it at their bar according to another message I read on another board. Perhaps that will help.


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