You can use any variety of small thin-skinned potatoes in this recipe. Ideally, the potatoes should be about the size of a golf ball or a little smaller.  Dried Greek oregano is the most fragrant.

Storage:
If not using within 24-48 hours, double wrap with plastic wrap and put in freezer for up to 1 month.  Defrost by thawing in the refrigerator at least 24 hours before rolling.

Directions to cook the steak and finish assembling the salad:

Preheat the oven to 400°. Heat a large cast iron skillet or a heavy-bottomed frying pan over medium-high heat for about 2 minutes, until the pan is radiating heat when you hold your hand 1” above it. Generously salt and pepper the filet mignon and rub each side with olive oil. Place the filets into the pan and leave them completely undisturbed for 3 minutes. Using tongs, flips the steaks over and move them slightly so they cook on a part of the pan that didn’t have a steak on it previously. Allow the steaks to cook for another 2 minutes and 30 seconds. Then immediately place the pan into the oven to finish cooking. Cook in the oven for 4 minutes. Remove the pan from the oven, place the steaks on a cutting board and top each steak with 1 TBSP of compound butter. Let the steaks rest for 3-4 minutes. Slice diagonally into 1/3” thick slices. Lay the steak strips atop the salad and serve immediately.

A must-have for the raspberry lover. I get rave reviews every time I serve this. And because you can use frozen or fresh raspberries, you can enjoy it all year! This recipe makes 2 pies.

Alternatively, you can make one large loaf of bread in lieu of 3 mini loaves. Increase the baking time to 60 minutes. Place a baking sheet underneath the loaves as they cook to catch any streusel that may fall off during baking.