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1
Following the directions will allow everything to come together at the end.
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2
Place potatoes in a pot, cover with cold water and bring up to a boil. Season water with salt and boil potatoes until tender, 12 to15 minutes.
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3
Heat a skillet with high sides over medium high heat. Add extra-virgin olive oil.
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4
Add bacon. Crisp bacon and remove to paper towel lined plate.
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5
Add sirloin to the pan and caramelize the meat, 7 to 8 minutes.
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6
Add in the mushrooms and onions and cook until tender, 8 to 10 minutes more.
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7
Then season with salt and pepper.
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8
While meat cooks heat a small sauce pot over medium heat and melt butter, whisk the flour into butter, cook 2 minutes then whisk beef stock into flour, add Worcestershire and season sauce with salt and pepper, to taste. Thicken 6 to 7 minutes.
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9
Turn on broiler and have top rack 6 inches away from broiler flame.
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10
Pour gravy over meat and cook until the gravy thickens.
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11
Put meat/mushroom/onion mixture into a 9 x 13 inch oven safe dish.
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12
Place drained potatoes back into the pot you cooked them in to dry them out a little. Mash potatoes with egg yolk and sour cream.
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13
Stir egg yolk into the potatoes.
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14
Stir Ranch Dressing into the potatoes.
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15
Stir shredded cheese into the potatoes.
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16
Season the potatoes with salt and pepper and spread across the top of the meat in an even layer.
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17
Garnish the potatoes with paprika.
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18
Place under broiler to crisp and brown the potatoes, 2 to 3 minutes.
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19
Serve immediately.
