Sometimes when you have a meal that really hits the spot, do you wonder why you ever eat anything else? Ha! That’s what I say just about every day, but seriously, this is one of those meals. What could be better than house-made parmesan truffle fries and grilled filet mignon with garlic, worcestershire butter? This is a plate of savory heaven.
It sounds simple, but it’s amazing how often this can be a let down out. From over truffling, to soggy, tasteless frites, to a poor, chewy cut of meat, or just un-seasoned blandness.
The trick for the frites is to blanch/fry and start with Russet potatoes. Blanch them in hot oil first, at 325, rest, then another quick fry at 350 to make them crispy on the outside and pillowy on the inside.
Here’s my recipe:
Garlic Worcestershire butter
4 T butter
1 Clove garlic, through a press
2 t Worcestershire
salt and pepper
1 Filet mignon, seasoned
Pomme Frites
3 medium sized russet potatoes, peeled, and cut into batons.
1/2 Gallon Canola oil
Sea salt
Truffle oil to taste
3 T grated Parmesan cheese
In a large pot, heat oil on medium high heat, using a candy thermometer, measure the heat until 325.
Once at the proper temp, slowly immerse your potato batons into the hot oil and cook for 6-8 minutes, monitoring the temp-you don’t want it to go too high or remain too low for very long. You need to adjust it so that it remains at 325 for as much of the time as possible.
After 6-8, minutes, using tongs or a mesh strainer, scoop out the potatoes and drain on paper towels or a brown grocery bag.
Bring oil temp up to 350.
Heat the grill until hot. Grill steaks to just before medium rare, put on a plate and cover plate with tin foil while finishing up the frites and butter sauce, to let the meat rest.
in a small sauce pan, melt the butter until foaming, add garlic and season. As garlic sizzles, add in Worcestershire and whisk until well blended, then take off heat.
now you can immerse the blanched potatoes back into the hot oil and cook for 3 minutes or until golden brown. Strain on fresh paper towels or a brown bag, and season with sea salt.
To serve, slice steak and shingle onto a warm plate, heap frites onto plate as well. Drizzle frites with truffle oil, sprinkle with a bit more sea salt, and dust with grated parmesan. Lastly, using a spoon, generously drizzle butter sauce over sliced steak.
tpchow 