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Steak and Potatoes Stacks

  • Author: Lisa
  • Total Time: 1 hour
  • Yield: 8 stacks 1x


Salt and pepper-crusted beef tenderloin layered with spicy roasted potatoes. Perfect for a special occasion.


  • 5 medium yellow flesh potatoes such as Idaho® golds, 5-6 ounces each
  • 5 tablespoons extra virgin olive oil, divided
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon sweet paprika
  • 1 ½ teaspoons freshly ground black pepper, divided
  • 1 ½ teaspoons kosher salt, divided
  • 1 ¼ pounds of beef tenderloin


  • 2 tablespoons roughly chopped fresh tarragon leaves
  • 2 teaspoons of truffle oil, optional but highly recommended


  • A rimmed baking sheet lined with parchment paper (you may need a second pan, depending on the size of your potatoes)


  1. Preheat oven to 425ºF. Peel potatoes and cut a tiny slice cut off at each end, to flatten. Slice potatoes crosswise into ½-inch thick pieces (4-5 slices per potato) Count the number of potato slices you have figure out to slice the beef. Each stack has 3 slices of potato and 2 slices of beef.
  2. In a small bowl, combine garlic powder (1 teaspoon), onion powder (1 teaspoon), paprika (1 teaspoon), salt (½ teaspoon) and pepper (½ teaspoon). In a large bowl, toss potato slices with 3 tablespoons of oil. Sprinkle in the spice mix and toss, to coat. Arrange potatoes in a single layer on parchment-lined pan and bake for 20-30 minutes, until tender. Remove from the oven and tent with foil.
  3. Before slicing the beef, determine how many pieces you need. You want a 3:2 ratio of potatoes to beef. (For example: 8 stacks require 24 slices of potato and 16 pieces of steak) The steak should be about the same thickness as the potatoes so I suggest starting by using a very sharp knife to slice the tenderloin horizontally into ½ inch thick slices. Then cut it into however many smaller pieces you need.
  4. Sprinkle meat with 1 teaspoon of salt and 1 teaspoon of pepper. In a large cast iron skillet or non-stick pan, heat 1 tablespoon of oil over medium-high heat. When the oil is hot, add half the steak pieces. Cook for 1 ½ - 2 minutes per side for medium rare. Transfer to a plate and repeat with remaining steak.
  5. Assemble the stacks with the largest pieces of potato on the bottom, then the largest pieces of steak next, then the medium sized pieces of potato, then the smallest piece steak, and top with the smallest pieces of potato. Drizzle each stack with ¼ teaspoon of truffle oil, and top with a generous pinch of tarragon. Serve warm or at room temperature.


Make Ahead Instructions: Stacks can be assembled on a parchment-lined baking pan up to 3 hours ahead and kept covered with foil or plastic wrap in the fridge. Bring to room temperature and then heat in a 400º F oven for 5-10 minutes until heated through. Transfer to a platter or individual plates, finish with truffle oil and tarragon, and serve.

  • Prep Time: 25 mins
  • Cook Time: 35 mins
  • Category: Appetizer or Light Main Dish
  • Method: Sauté and Roast
  • Cuisine: American

Keywords: stacks of beef tenderloin and roasted potatoes, steak and potatoes,