Steak Au Frites
This recipe, which calls for one of our delicious Veal T-Bone Steaks, is an adaptation of the famous European dish, Steak au Frites. The savoury, grilled flavour and texture of the steak and the crunchiness of the fries make for a delicious meal, paired with our delicious mushroom sauce makes for a great meal!
For this recipe, which serves 2, perfect for a dinner meal with your significant other, you'll need:
- 2 Veal T-Bone Steaks (Scroll down to add to your cart)
- Salt and Pepper, to taste
- 2 Russet Potatoes
- Canola Oil, for frying and grilling (You can also bake your fries)
- Salt, to taste
- 2 tbsp butter
- 1/2 lb mushrooms thinly sliced
- 2 cloves garlic minced
- 1/4 cup water
- 1/2 cup heavy cream
- 1/4 cup finely grated parmesan
- salt and freshly ground pepper to taste
- 2 cups freezing water
Grilling The Steak
Before you do anything, make sure to trim off any excess fat from the steak, until it has a similar fat quantity to the steak above. Season generously with salt and pepper on all sides and let the steak rest for 1 hour, to both absorb the seasoning and to let the steak reach room temperature, which is optimal for grilling.
Once you're ready to grill, preheat your grill to the maximum temperature and oil it. Make sure to not use olive oil due to the low smoke point. Place over direct heat and grill for 5 minutes and flip. Cook for an additional 3 minutes to get a nice medium-rare, or cook for 2 additional minutes for medium.
Making The Fries
Wash and cut the potatoes into 1/4 inch wide fries. Once you cut them, immediately put them into a bowl of cold water to rest for a couple of hours. Then, flash fry your fries, approximately 5 minutes until they are barely tender in 350 degrees oil, then take them out and freeze them. Once they are frozen, heat your oil to 350 degrees and fry until the fries are golden brown and fully cooked. Season with salt and serve.
Cooking The Sauce
Melt the butter in a pan, and add the mushrooms. Cook on medium heat until browned. Add the garlic and cook until soft, then add water. Once the sauce has reduced, add the heavy cream and bring to a simmer to combine. Once the sauce has combined, remove from heat, add parmesan and season with salt and pepper.