Ingredients with Measurements:
- 2 lbs. of sirloin steak
- 4 large russet potatoes
- 1 cup of heavy cream
- 1/2 cup of crumbled Gorgonzola cheese
- 1/4 cup of chopped fresh parsley
- 1/4 cup of olive oil
- Salt and pepper to taste
Special equipment needed:
- Deep fryer or large pot for frying
- Meat thermometer
- Whisk
Step-by-step instructions:
1. Preheat the deep fryer or pot of oil to 375°F.
2. Cut the potatoes into thin, even strips and pat them dry with paper towels.
3. Fry the potatoes in batches until golden brown and crispy, about 3-4 minutes per batch. Drain on paper towels and season with salt.
4. Season the steaks with salt and pepper and let them come to room temperature.
5. Heat the olive oil in a large skillet over medium-high heat. Add the steaks and cook for 3-4 minutes per side for medium-rare, or until the internal temperature reaches 135°F. Remove from the skillet and let them rest for 5 minutes.
6. In the same skillet, reduce the heat to medium and add the heavy cream. Whisk in the Gorgonzola cheese until melted and smooth. Season with salt and pepper to taste.
7. Slice the steaks against the grain and serve with the fries and Gorgonzola cream sauce. Garnish with chopped parsley.
Time:
Preparation time: 20 minutes
Cooking time: 20 minutes
5. Temperature:
Frying oil: 375°F
Steak internal temperature: 135°F
Serving size:
This recipe serves 4 people.
Nutritional information:
Calories: 800
Fat: 50g
Carbohydrates: 40g
Protein: 50g
Substitutions for ingredients:
- You can use any type of steak you prefer.
- Blue cheese can be substituted for Gorgonzola cheese.
- Sweet potatoes or yams can be used instead of russet potatoes.
Variations:
- Add garlic or shallots to the Gorgonzola cream sauce for extra flavor.
- Top the steak with sautéed mushrooms or onions.
- Serve with a side salad or roasted vegetables.
Tips and tricks:
- Pat the potatoes dry before frying to prevent splattering.
- Let the steak rest before slicing to retain juices.
- Use a meat thermometer to ensure the steak is cooked to your desired temperature.
Storage instructions:
Leftover steak and fries can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the steak in a skillet over medium heat until warmed through. Reheat the fries in a 350°F oven for 5-7 minutes until crispy.
Presentation ideas:
Serve the steak and fries on a large platter with the Gorgonzola cream sauce on the side for dipping.
Garnishes:
Chopped parsley or chives can be used to garnish the dish.
Pairings:
This dish pairs well with a bold red wine, such as a Cabernet Sauvignon or Malbec.
Suggested side dishes:
A side salad or roasted vegetables would be a great addition to this dish.
Troubleshooting advice:
- If the Gorgonzola cream sauce is too thick, add a splash of milk to thin it out.
- If the fries are not crispy enough, fry them for an additional minute or two.
Food safety advice:
Make sure to cook the steak to the recommended internal temperature to prevent foodborne illness.
Food history:
Steak frites originated in France and is a classic bistro dish.
Flavor profiles:
This dish is savory and rich, with the salty Gorgonzola cream sauce complementing the crispy fries and juicy steak.
Serving suggestions:
Serve this dish with a side salad or roasted vegetables for a complete meal.
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