Directions:
- (If you are making Belgian fries with this /288751 do everything including the first cooking of them before you start . it's all in the recipe above).
- The first part is to fry up the mushrooms for later , we need em fried to add to the sauce , finely slice the mushrooms , the finer you slice em the more taste they give and the better your dish looks , i would suggest 8 slices per inch . Add about 2 teaspoons worth of butter in a hot pan , let your butter bubble out , when it's all quiet in the pan add the mushrooms and a small pich of salt. Your mushrooms will loose their moisture very quickly , so keep stirring them with a wooden spoon . when they are brown, reduced in size , and the moisture is gone , slide em in a bowl for later use.
- Preheat your oven at the lowest setting 120-140°F (and put your plates in there).
- Cooking the steaks . First of all , make sure there is fat on your meat . you don't necessarily have to eat it later , it is necessary for the cooking process . Frying a steak is done in a heavy cast iron frying pan , so if you have one , now is a good time to bring it out. Start by sprinkling some salt and pepper on both sides of the steak . Put 2 teaspoons of butter in your hot (quite high temp , max if cooker is electric) pan , let it quiet down , add in the steak ( it should chirp while putting it in there if it makes no sound your pan isn't hot enough ) well done = 3 minutes per side , 2 for saignant , 1 for bleux . while cooking move the meat around a bit , the fat on the meat should melt and make sure your meat doesn't burn. Put your steaks on a plate in the preheated oven so they can settle (your oven temperature should be low enough so they don't cook any more).
- (now is the time to throw in the first batch of fries for the second cooking).
- The sauce : Don't clean your pan after cooking ! you need the juices and the gristle in there for your flavor . Add the crème fraîche to your pan , put in the mushrooms you cooked earlier , add a pinch of salt and pepper and _keep stirring_ the sauce (on a high flame) until it is thick and creamy (take your time). Now add the teaspoon of port ( this is essential for the taste , as always when using alcohol in cooking , there is no actual alcohol in your dish , since it will have evaporated by the time you eat) .-your fries should be ready, take the basket out and shake em- Take the steaks out of the oven , put them on individual plates . If there is some juice on the plate you used in the oven , add that to the sauce , stir it in , divide the sauce on top of both steaks. Divide the garden cress onto the 2 plates(if you can't find garden cress , use finely sliced radish). Add Fries to the rest of the plate.
- Have a nice meal !
- (garden cress is very different from watercress , don't get confused , on wikipedia there are pictures of both).
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 626.93 Kcal (2625 kJ) | ||
| Calories from fat | 406.19 Kcal | ||
| % Daily Value* | |||
| Total Fat | 45.13g | 69% | |
|---|---|---|---|
| Cholesterol | 149.38mg | 50% | |
| Sodium | 207.65mg | 9% | |
| Potassium | 1024.3mg | 22% | |
| Total Carbs | 9.33g | 3% | |
| Sugars | 5.4g | 22% | |
| Dietary Fiber | 0.99g | 4% | |
| Protein | 46.93g | 94% | |
| Vitamin C | 30.5mg | 51% | |
| Vitamin A | 0.1mg | 3% | |
| Iron | 4.4mg | 24% | |
| Calcium | 138mg | 14% | |
| Amount Per 100 g | |||
| Calories | 156.86 Kcal (657 kJ) | ||
| Calories from fat | 101.63 Kcal | ||
| % Daily Value* | |||
| Total Fat | 11.29g | 69% | |
|---|---|---|---|
| Cholesterol | 37.38mg | 50% | |
| Sodium | 51.96mg | 9% | |
| Potassium | 256.28mg | 22% | |
| Total Carbs | 2.33g | 3% | |
| Sugars | 1.35g | 22% | |
| Dietary Fiber | 0.25g | 4% | |
| Protein | 11.74g | 94% | |
| Vitamin C | 7.6mg | 51% | |
| Iron | 1.1mg | 24% | |
| Calcium | 34.5mg | 14% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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