French Fries - So deliciously delicious - Giangi's Kitchen

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French Fries – So deliciously delicious

Published on January 9, 2011 | Beef, Veal and Lamb

After spending the day cleaning, loving every seconds watching my son learning to ride his bike with no training wheels, and  preparing to have a friend over for a sleepover, a nice and simple dinner is in order.


Steak with sauce Bordelaise is a favorite at our house, and it is requested frequently.  French fries were a most, so I was more than happy to oblige.  I love when I am asked to prepare a dish.

Tonight’s January 8, 2011 dinner:
Steak with Bordelaise sauce
French Fries
Roasted vegetables

Steak-with-Sauce-Bordelaise-8x6.JPG

STEAK WITH SAUCE BORDELAISE

4 Steaks of your choice, 1” thick
6 tablespoons of unsalted Butter
3 tablespoon finely sliced Shallots
3 tablespoon finely chopped Italian Parsley
1 to 1 ½ tablespoon Dijon Mustard
¼ to ½ cup wine (White or Red)
¼ cup Heavy Cream
½ teaspoon Sugar,
Salt and Pepper
In a heavy bottom pan over medium-high heat melt 3 tablespoon of butter. When the butter foam begins to subside, sauté the steaks. When the steaks are cooked to your liking, remove from pan, place them on a platter and cover with foil to keep warm.  Lower the heat under the pan to medium and add the rest of the butter, shallots, parsley and mustard.  Mix well to form a smooth paste, add the wine to the pan and bring to a boil.  Add the sugar, the heavy cream.  Salt and pepper to taste.
When reduced to a thick consistency, add the steaks and any of the juices on the platter.  Reheat for a few minutes and serve.

FRENCH FRIES

3 ½ pounds waxy potatoes
Vegetable oil
Salt

Peel the potatoes and cut them in strips or use the mandoline to 1/8” thickness, or larger.

If a deep fryer is available, heat the oil at the maximum high and cook following you fryer instructions. If using a regular frying pan, add enough oil to come up the side by at least 1 inch. On high heat warm the oil. A good test to see if the oil is hot enough, add 1 French fry and the oil should bubble around it.
Add half of the potatoes but do not overcrowd. When a nice golden color, remove with a slotted spoon and drain on paper towel.
Sprinkle generously with salt.
Repeat with the remaining potatoes. Serve hot.

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