Potato-Parmesan Crusted Filet of Beef

I found this recipe in one of my cooking magazines and it sounds really good.  I may try this when we christen the new dining room.  I have a beef tenderloin so I think I will cut my own filets. Yum!  It is relatively WW friendly as well.  438 calories, 20.5 grams of fat, 41 grams of protein, 19 grams carbs, 1.5 grams fiber per serving.

12oz. russet potatoes, peeled and coarsely shredded
1/4 C. minced onion
2 tbsp. Parmesan cheese
1 1/2 tbsp. all purpose flour
1 egg, beaten
3/4 tsp. salt, divided
3/4 tsp. pepper, divided
4 (6oz.) beef tenderloin filets, 1.5 inches thick
1 tbsp. canola oil
1 tbsp. butter

Heat oven to 500 degrees.  Place potatoes in clean kitchen towel, squeeze out as much liquid as possible.  Place potatoes in a large bowl filled with onion, cheese, flour and egg.  Combine salt and pepper in a small bowl, sprinkle potatoes with 3/4 tsp. of the mixture.  Toss to mix well.

Sprinkle steaks with remaining 3/4 tsp.  salt and pepper mixture.  Heat oil in large skillet over medium high to high heat until hot.  Cook steaks 2 minutes or until browned, turning once.  Place on plate.

Pat scant, 1/3 C. potato mixture on top of each steak to form a crust.  Melt butter in clean large skillet over medium heat.  Increase heat to medium high; add steaks, potatoe side down.  Cook 2 minutes or until golden brown.  With spatula, carefully remove steaks and place potato side up on small rimmed baking sheet.

Bake 8 to 10 minutes for medium rare or until desired doneness.  Let stand 5 minutes.