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Steak Frites
Serves 1
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Steak Frites
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Serves 1
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Directions
1
Peel and cut the shallots.
2
Peel and cut the garlic.
3
Chop the parsley.
4
Add shallots, garlic, and parsley to a tall container.
5
Squeeze in lemon juice.
6
Add black pepper, olive oil, salt, caper berries, and white wine vinegar.
7
Blend until smooth with an immersion blender.
8
Pour chicken broth into a large pot.
9
Pour polenta into the pot.
10
Cover the pot and cook.
11
Slice the pattypan squash.
12
Tear the chanterelle mushrooms.
13
Place the mushrooms and squash on a baking sheet.
14
Add thyme sprigs to the baking sheet.
15
Bake the vegetables in the oven.
16
Remove the lid and add parmesan cheese to the polenta.
17
Stir the polenta.
18
Pour the cooked polenta onto a baking sheet lined with parchment paper.
19
Spread the polenta evenly.
20
Refrigerate the polenta until firm.
21
Place a large pan on the stove over high heat.
22
Season the ribeye steak with salt.
23
Place the steak in the hot pan.
24
Sear the steak on both sides.
25
Add shallots, garlic, and thyme to the pan with the steak.
26
Add butter to the pan.
27
Place the pan in the oven to finish cooking the steak.
28
Pour cream into a small pot.
29
Heat the cream and add parmesan cheese.
30
Stir and taste the cream sauce.
31
Cut the chilled polenta into fry shapes.
32
Fry the polenta fries in a deep fryer until golden brown.
33
Remove the steak from the oven.
34
Slice the cooked steak.
35
Spoon cream sauce onto a plate.
36
Add the roasted squash and mushrooms to the plate.
37
Place sliced steak on top of the vegetables.
38
Drizzle the green sauce over the steak.
39
Arrange the polenta fries next to the steak.
Ingredients
Shallots
Garlic
Parsley
Lemon
Black pepper
Olive oil
Salt
Caper berries
White wine vinegar
Chicken broth
Polenta
Parmesan cheese
Pattypan squash
Chanterelle mushroom
Thyme
Ribeye steak
Butter
Cream
Equipment
Knife
Cutting board
Container
Immersion blender
Large pot
Baking sheet
Small pot
Deep fryer
Tongs
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