Steak House Dinner with Grilled Beef Tenderloin, Loaded Stuffed Baked Potato, Garlic Cheese Bread, and Chopped Salad with Homemade Buttermilk Ranch Dressing

It's Steakhouse dinner time! Most people I know love a good steak, that's been marinated and perfectly grilled to perfection.

I wanted to recreate my favorite steakhouse dinner and include all the fixings that make eating at a steakhouse one of my favorite meals. 

Rule number 1 is to purchase great steaks. My favorite is the tenderloin because it's like butter people. I need my steak to melt in my mouth.

I accomplish the melt and the mouth tendencies by marinating my steaks in extra virgin olive oil and lots of spices.

I then grill my steak for about 7 minute per side for a little over medium well.

Make sure you allow the steak rest for about 5 minutes so you don't lose all those wonderful juices.

Steak house salad is also key, start with all organic veggies a sprinkling of pepper and creole seasonings and make homemade buttermilk ranch dressing for the perfect accompaniment to the steak house dinner.

Garlic bread is also key, you must have garlic cheese bread to make any steakhouse dinner complete. 

And I also made loaded stuffed baked potatoes which are simply, potatoes, rubbed with loads of olive oil, covered in spices and baked for about 1 hour. 

The skin and all is edible and very tasty!

Now I know it requires work and preparation to create this meal.

The outcomes is so delicious you can't help but be satisfied with your personal steakhouse accomplishments as you dig into food goodness!

Don't forget the steak sauce.

Enjoy.

Steak House Dinner with Grilled Beef Tenderloin, Loaded Stuffed Baked Potato, Garlic Cheese Bread, and Chopped Salad with Homemade Buttermilk Ranch Dressing

Prep Time: 30 minutes
Cook Time: 3 hours
Total Time: 3 hours 30 minutes
Servings: 4

Ingredients:

4 beef tenderloins
1 tablespoon creole seasonings
1/2 tablespoon black pepper
1/2 tablespoon garlic powder
1/2 tablespoon onion powder
extra virgin olive oil
steak sauce

For the Stuffed Potatoes:

4 Idaho potatoes
1 stick butter, unsalted, melted
1 cup jack cheese, grated
1 cup cheddar cheese, grated
1/2 teaspoon black pepper
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon of creole seasoning
sour cream
green onions
extra virgin olive oil
aluminum foil  to wrap potatoes
 
For the Garlic Cheese Bread:

1 loaf of french bread, sliced in half
5 cloves garlic, minced
1 1/2 cups jack cheese, grated
1 1/2 cups sharp cheese grated
1 cup mozzarella cheese, grated
1/2 cup mayonnaise
1/2 cup cream cheese, room temperature
4 tablespoons butter, room temperature
1 teaspoon black pepper
1 teaspoon creole seasonings
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
parsley to garnish

For the Chopped Salad with Buttermilk Ranch Dressing

1 head romaine lettuce, chopped
1 cucumber, peeled is non organic, seeded, diced
2 cups tomatoes, seeded, chopped
2 cups organic garbanzo beans, drained, rinsed
1 cup bell peppers, diced
1/2 cup peperoncini, sliced
1/2 cup red onion, sliced
4 eggs, boiled, peeled, sliced
parmesean cheese, grated
pinch of black pepper
pinch of creole seasoning

For the Creole Buttermilk Ranch Dressing:

1 cup buttermilk
1/2 cup mayonnaise
1/2 cup Greek yogurt
1/3 cup sour cream
2 teaspoons fresh thyme
1 1/2 teaspoons black pepper
1 teaspoon onion powder
1 teaspoon creole seasoning
1 teaspoon garlic powder
1 teaspoon hot sauce

Directions:

To prepare the steaks, rinse well, pat dry.  Pour about 2 tablespoons of olive oil over steaks, rub in.

Mix seasoning blend together. Season with seasoning blend on all sides. Marinate steaks for about 2 hours or overnight if desired.

To grill steaks place on grill and cook for 6-8 minutes per side. Allow to rest 5 minutes before serving.

To prepare stuffed potatoes preheat oven to 375 degrees. Rinse potatoes well, dry, prick potatoes with fork all over. Mix seasoning blend together.

Place each potato on a piece of foil, drizzle with olive oil,  rub olive oil into potato skin, season with seasoning blend.

Wrap potatoes in foil, place in oven and bake for 1 hour to 1 1/2 hours, until potatoes are tender when pricked with a fork.

Remove from oven, cut a slit into potato through foil leaving about two inches from each side. Take both hands and press potato on each side to pop open potatoes, remove excess foil.

With a fork, mash up the inside of the potato, season with seasoning blend, add melted butter, top with cheese, sour cream and green onions.
 
To prepare garlic cheese bread. Preheat oven to 375 degrees.

Mix all ingredients together well.  Slice bread in half lengthwise, divide cheese mixture between both bread halves, spread evenly.

Bake at 375 for 12 minutes, broil for 3 minutes. Remove from oven, sprinkle minced parsley on top of bread.

Allow to cool slightly, cut into big slices

To prepare the salad dressing dressing, in a medium bowl whisk everything well, refrigerate until ready to use. 

To prepare the salad, rinse all the vegetables, spin dry in a salad spinner.

Place lettuce on the bottom of a big tray, top with all vegetables, season with a little pepper and creole seasonings, toss with dressing right before serving.