This is a recipe that I have had in mind for a while and there are a few steps to make this dish delicious.. But it is so worth it.
the fries
the steak
the gravy
and of course you have the finishing touches, and you have to have that for all dishes that you make because we eat with our eyes first.
Poutine is a dish that was created in the 1950's in Quebec, Canada. It usually consists of fries, gravy and cheese curds. It has long been associated with Quebec cuisine, and its rise in prominence has led to popularity throughout the rest of Canada, in the northern United States, and internationally.
There are many variations to this dish over parts of the world.
I made this as an elevated dish rather than just gravy and cheese curds. As a Canadian Girl this is something I felt compelled to do. Even though I never ate alot of it, this dish was all around me growing up.
This dish should serve at least 2 people, it's a great shareable.
So we are going to start with our fries first:
Fries
Ingredients:
cook time: 25 min.
Prep time: 1 hr. for soak time for the fries and 20 min. cut & clean
3 lg. russet potatoes
1 large bowl
cold water, enough to cover the potato sticks
Clean and wash potatoes.
cut 3 large potatoes into 1 inch sticks and always cut length wise first, you want long fries out of these potatoes.
soak in cold water for at least an hour before use.
When the fries are ready to go into the fryer, make sure they are dried off. I always use the air fryer.
add a drizzle of olive oil with a good sprinkle of salt & pepper.
Use the air fryer on high for 20-25 min.
Allow them to cook until golden brown and a crispy.
Steak
Ingredients:
You will need a good 16 ounce flank steak. (feed 2) perhaps a little extra for those bigger eaters. When you take your steak out of the refrigerator, allow the steak to rest for 20 to 30 min. So it will cook evenly, if the steak is too cold it may not cook in the middle properly.
Use a paper towel to dry off the steak
then you can salt your steak on both sides.
add a little garlic salt and pepper.
on hi heat add a few good drizzles of olive oil
make sure your pan is hot before you add your steak, so your can give it a good sear, cook each side for 4 1/2 to 5 minutes.
When the last side is almost cooked you can then add:
3 tbsp. of butter , fresh thyme and a large crushed garlic clove.
when the butter has melted down , spoon the gravy onto the steak a few times
A good med-rare is 120 degrees, you can cook your steak a little longer if you like your steak a little more cooked.
Then take the steak out to rest for a good 10-15 min. you can take out the cooked thyme & garlic and place it on the steak then cover it with tin foil.
Mushroom Cognac gravy
Ingredients:
1 shallot finely chopped
1 large garlic clove finely chopped
4 sprigs of fresh thyme
3 tbsp. flour
1 1/2c. beef stock
3 tbsp. cognac or brandy
1c. sliced button mushrooms
2 tbsp. butter
1 tbsp. honey
3 tbsp. cream
crack of fresh pepper
dash of salt to taste.
In the hot pan that the steak was in you have the flavors already in there, so you are going to use that to complete the gravy.
add 1 diced shallot, 1 finely chopped garlic clove, 1 cup sliced mushrooms (of your choice, I used buttons).
add 3 fresh sprigs of thyme
cook for 2-3 minutes
add 2 tbsp. butter and 3 tbsp. flour to make a rue.
Stir the mixture in until the flour is incorporated and cooked through. (1-2 min. or so)
Add 1 cup of beef stock and stir until it thickens up.( the 1/2 c. of extra stock is there incase you need to add a little extra)
Add 3 tbsp.(or so) cognac,
1 tbsp. honey
3 tbsp. of cream after the alcohol has cooked down
stir on low
Bringing it all together and the finishing touches!
on a beautiful plate layer your fries.
slice your steak thinly and against the grain then lay on one side of the fries
top with the cognac gravy and top with little dabs of gorgonzola cheese.
add a a few sprigs of fresh thyme and serve it up!!
Enough to definitely impress your dinner guests!
This is a sexy dish! It can be really sweet dish to share with a glass of brandy or cognac.
Enjoy!
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