2 large russet potatoes, washed and dried Olive oil Kosher salt 1 Tablespoon olive oil 1 Tablespoon butter One 8 oz top sirloin steak 1/2 onion, sliced 2 cloves roasted garlic* 4 mushrooms, sliced 1 Tablespoon marsala 1/2 teaspoon Worcestershire sauce 1/2 cup whipping cream 2 teaspoon chopped chives 2 Tablespoons butter
Preheat an oven to 400 degrees F. Rub potatoes with oil, sprinkle with salt and pierce with a fork. Place on a baking sheet and bake for 1 hour. Sprinkle steak with salt and pepper. Heat a skillet over medium-high heat. When hot, add oil and butter. When butter has melted add steak and brown on both sides, about 2 minutes per side. Remove from skillet. Reduce heat to medium and add onions and mushrooms. Saute for 5 minutes then add garlic. Saute until mushrooms are nicely browned. Add marsala and Worcestershire sauce to skillet and toss to coat mushrooms. Add cream and reduce heat to simmer. Cut steak into bite-size pieces and add to cream mixture. Add chives and stir. Place potatoes on serving dishes and cut down the center and across. Press to open potatoes. Add 1 Tablespoon butter to each potato and fluff with a fork. Spoon steak mixture onto each potato. Serve immediately.
*To roast garlic: Cut 1/4" off the top of a head of garlic and coat in olive oil. Wrap in foil and bake at 350 degrees F. for 45 minutes.