Steak Frites With Cabernet Glaze
- 16-24 oz beef any cut
- 2 large baking potatoes
- 2 C equal amounts of celery, carrot, onion
- 1/4 C roasted garlic
- 5 sprigs thyme
- pinch sugar
- 2 C cabernet
- 4 C beef or veal stock
- Grill steak to your preferred temperature.
- Frites - slice potatoes into fries on a mandolin and rinse well with cold water to remove excess starch. For the first poaching fry in canola oil at 325 for 3-4 minutes then strain on paper towels. Whe ready to serve fry again for 3-5 minutes or until desired crispness.
- Cabernet glaze - caramelize vegetables in a sauce pot utnil nicely browned. Add wine, sugar, thyme, and roasted garlic and reduce by 2/3. Add stock and reduce until it coats the back of a spoon nicely. Season with salt and pepper. Once everything is ready, plate and enjoy.
beef, baking potatoes, celery, garlic, thyme, sugar, cabernet, beef
Taken from www.epicurious.com/recipes/member/views/steak-frites-with-cabernet-glaze-50073469 (may not work)