Village Tavern Steak and Fries

Village Tavern Steak and Fries

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VILLAGE TAVERN STEAK N FRIES

Serves 1

Ingredients

2  Tablespoons         Canola Oil

1 piece                        Top Sirloin (8-10 oz)

½ teaspoon                Kosher Salt

¼ teaspoon                Ground Black Pepper

3 Cups                        Shoe String French Fries

½ teaspoon                Kosher Salt

1/3 cup                        Port Wine Sauce (Recipe Follows)

 

 Procedure

 1.    Oil steak completely, then season with Kosher salt and black pepper.

2.    Place on clean grill, and mark on both sides, cook to desired temperature

3.    Slice steak on a bias, 5 to 6 slices, against the grain of the meat.

4.    Place hot and seasoned Shoe String French Fries at the center of the Round White Plate, piling high.

5.    Fan out the steak slices, leaning on the Shoe String French Fries.

 6.    Ladle hot Port Wine Sauce around the steak and onto the plate.

 

PORT WINE SAUCE

Yield: 1 Cup

INGREDIENTS

2 Tablespoons          Canola Oil

1/3 Cup                       Yellow Onion, diced ¼ inch

1 Cup                          Mushrooms, sliced

1 ½ Cup                      Port Wine (Taylor Brand)

 4  oz. wt.                     Demi-Glace, beef or veal

1  Cup                         Water

½ teaspoon                Kosher Salt

½ teaspoon                Black Pepper, coarse grind

 

PROCEDURE

1.    In a pre-heated sauce pot, melt butter. Add onions and cook until soft, do not burn

2.    Add mushrooms and cook gently for 4 to 5 minutes. Pour in the Port Wine and reduce by half.

3.    While Port wine is reducing, in another sauce pot, bring water to a boil, add demi-glace and dissolve.

4.    Add the demi glace mixture to port wine mixture,  salt and black pepper mix and simmer for 12 minutes – 15 minutes.

5.    Pass through a fine chinois.

6.    Reserve for plating.

 

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