The Nieto's Steak & Fries
The Nieto's Steak & Fries
Prep Time: 20 minutes
Cook Time: 30 minutes
Serves: 4
Recipe Credit
Debbie & Carlos Nieto
Cooking Ingredients
- (4) ribeye steaks or striploin steaks
- Soft Herb Polenta
- 3 cups chicken stock
- salt & freshly ground pepper
- 1 cup instant polenta
- 8 tablespoons unsalted butter
- 1/4 cup heavy cream
- 1/4 cup grated parmesan cheese
- 2/3 cup finely chopped mixed herbs
(rosemary, thyme, basil, chervil, tarragon, chives)
- Pommes Frites
- 4 baking potatoes 3 to 4 lbs total
- Peanut or Canola Oil
Cooking Instructions
Bring chicken stock to boil in a medium pan and season with salt and pepper. Over low heat , mix in the polenta whisking to remove any lumps. The polenta should thicken to a consistency of loose oatmeal. Add the butter a few pieces at a time and stir until melted. Add the cream stire to combine and add the cheese.
Remove the polenta from the heat and fold in the herbs and adjust seasoning. Keep the polenta warm until ready to serve . Easiest way is to use a double boiler or place the polenta pot in a pot of hot water.
Peel the potatoes and use a mandoline to hlep cut into small julienne slices. Soak the sliced potatoes in ice cold water for at least an hour . Drain and pat dry. Deep fry the slices in the oil until golden brown. Drain on paper towel , season with salt and sprinkle with vinegar or dip in a spicy mustard.
Grill steaks to 125 degrees add polenta sauce on the side and pommes frites on the side