When I am deciding whether a recipe is worth keeping, I ask if I would gladly serve it again; with Dinner for Two Steak Frite with Mushroom Sauce, the answer is yes. I like to let a main dish take center stage and keep everything around it relaxed. It is a recipe worth slowing down for, even if only long enough to enjoy the first bite.
Ingredients
- 2 ribeye steaks, boneless
- 2 medium Idaho potatoes
- 1 tbs oil
- 2 tbs unsalted butter
- Sea Salt flakes
- Black pepper
- 2 cloves garlic, smashed
- 1 sprig rosemary
Mushroom sauce
- 8 ounce babe Bella mushrooms, sliced
- 3 tbs butter
- 1 shallot, minced
- 2 tsp garlic, minced
- 1 tbs fresh oregano, finely chopped
- 1 tbs fresh rosemary, finely chopped
- 1 tsp Dijon mustard
- 1 tsp Worcestershire sauce
- 1/2 cup chicken broth
- 1 cup heavy cream
- Salt and pepper to taste
Instructions
- Cut the potatoes into julienne using a mandolin it’s much easier, you can also use a sharp knife but be careful.
- Place the potatoes in cold water for 30 minutes then strain and place on a towel to pat dry.
- Heat the oil to 350F, then frying will be in 2 steps fry the potatoes for 2 minutes, work in batches don’t over crowd then place on a paper towel to drain. Step 2 when you are ready to serve the steak you will fry for the second time until golden drain on paper towel, then immediately sprinkle with salt Parmesan cheese, and a drizzle of truffle oil.
- I recommend taking the steak out of the fridge 20 minutes prior to cooking, rinse and pat dry sprinkle with salt and black pepper.
- Preheat oven to 300 F.
- In a heavy duty pan melt the butter with oil, add garlic and rosemary, toss until fragrant add the steak cook on each side for 2-3 minutes while spooning the butter on top.
- Let the steak rest on a parchment lined baking sheet inside the oven until you finish the sauce.
- Melt the butter over n the same add the shallots and garlic, toss for 30 seconds add the mushrooms, herbs, salt and pepper cook for another 30 seconds add 1/2 cup of chicken broth to deglaze the pan then add mustard and 1 teaspoon of worcestershire sauce let cook together while stirring so there’s no lumps. Add 1 cup of heavy cream and cook until thickened.
- Finish frying the shoestring fries.
- Pop the steak under the grill quickly to give it color. Serve with the mushroom sauce and top with fries with extra Parmesan cheese.
Notes
- I used sea salt flakes on all my recipe from beginning to end.