*Ingredients
°steaks (butcher) or frozen 4
°curly heart 200 g
°cave mushrooms 500 g
°chervil 10 branches
°potatoes for fries 600 g
°shallots 2
°red onions 0. 5
°garlic 1 slivers
°light cream 1.5 dl
°butter 3 tbsp. soup
°dry white wine 1.5 dl
°olive oil 3 tbsp. soup
°sherry vinegar 2 tbsp. soup
°bay leaf 1 leaf
°black pepper (ground)
°salt
– Superfi cially thaw frozen steaks and pat them dry.
– Cutting mushrooms to thin slices.
– Chop the shallots and garlic.
– Chop the chervil leaves.
– Peel the potatoes and cut them into 1 cm thick fries. Rinse them under cold water & pat them dried
– Cut the half red onion into thin rings and sprinkle with 1 tbsp. sherry vinegar.
– Mix the rest of the vinegar with the olive oil, salt and pepper.
– Salt & pepper steaks on both sides.
*Preparation (25 mins)
1 Pre-cook the fries portion by portion for 3 to 4 minutes in a fryer at 140°C. Make sure all the fries are fully submerged (so don’t cook too many at once).Drain them on a paper towel.
2 Meanwhile, melt 2 tbsp. butter in skillet & sauté shallots also garlic to translucent.
3 Add the mushrooms, bay leaf and thyme, and cook for a few minutes.
Add the white wine and continue cooking over high heat for a few minutes.
Sprinkle with light cream and let reduce slightly.
4 Meanwhile, melt 2 tbsp. tablespoon butter in a skillet and sear the steaks on both sides. Extend the cooking according to your taste. Remove the meat from the pan and let it rest under aluminum foil.
5 Raise the temperature of the fryer to 180°C and brown the fries. Drain them on a paper towel to crisp them up.
6 Remove the bay leaf and thyme from the mushroom sauce and add the chopped chervil. Add salt and pepper.
7 Decorate the frisee salad with vinaigrette and red onion rings
Enjoy !