How To Make Filet Mignon in Mushroom Cream Sauce with French Fries (Steak Frites)

   Here's another tasty recipe inspired by French Cuisine, called: "Steak Frites." It takes the classic Steak & Fries dish to another level! You can consider this a techniques video as well, where I teach you the precise way to grill a steak. There are a few shortcuts to this meal, so it'll fit into your busy schedule, and serve as a great addition to your weeknight meals. If you have steak lovers in the family, they'll surely enjoy this one!

Let's get started! For this recipe, you'll need:

                                                                   Beef Tenderloin
                                                                   Cracked Black Pepper
                                                                   Coarse Salt
                                                                   1 Sprig Fresh Rosemary
                                                                   1 Tbsp Butter
                                                                   2 Large Russet Potatoes cut into stripes

For the sauce, you'll need: 2 Large Portobello Mushrooms (membrane removed)
                                           1/4 Cup Heavy Cream
                                           1/2 Tsp Cracked Black Pepper
                                           1 Medium Onion (finely diced)
                                           1/4 Tsp Coarse Salt (Sea Salt)
                                           1 oz Cognac (preferably something drinkable)

Pre-heat your grill pan on high heat until smoking hot, mine too approximately five minutes. Pat dry the beef tenderloins the night before and sprinkle with sea salt and, black pepper, set in the refrigerator. That way, the excess moisture will draw out, and help create crustification while grilling.
Meanwhile, pre-heat your oil in a pot, or fryer, then place in the french fries, and fry for 15 minutes, or until golden brown. Sprinkle with salt, and set aside on paper towel lined serving platter.

Next, you'll want to saute the shallots, and onions with a bit of olive oil in a pan, until translucent. Then, pour in one ounce of cognac, and light with a barbecue lighter. Long neck lighters work best, since your hand will be away from the flames, and it will significantly reduce chances of you burning yourself. Proceed to light the mixture within the first second of pouring into your pan, so that the alcohol content is enough to catch a flame. Let it cook out, until the flame dies down. Once the flame completely dies, continue sauteing for a moment. Add the mushrooms, and saute for 2-3 min. or, until softened. Next, add the cream, and let it cook until thickened, just 2 min. Set aside.

Now, it's time to grill the steak. Be sure to set the steaks out at room temperature for at least 30 min.- 1 hr. before cooking. Place the steaks onto the heated grill pan. For this I use cast iron, since it is a wonderful heat conductor, and it distributes the heat evenly, while cooking throughout.
Let the steak sear for 2 minutes on one side, before flipping. Flip to the other side, then continue searing for another 2 minutes for medium rare. After that, flip it horizontally for add grill marks, searing for an additional minute to minute and, a half. This is when you add the butter, and let it melt on top. You may also break off part of the rosemary sprig and add it to the steak and butter in the pan, to infuse together. That'll create even more flavors. Now, remove from grill pan, and set aside in separate dish, cover with aluminum foil, loosely tented, then, set aside. Once you've finished grilling the steaks, assemble the dish by plating some cream sauce onto the plate first. Then, using tongs, take one of the steaks and place atop the sauce. Now, add some french fries, garnish with sprig of rosemary. It's now, ready to serve!

                           WATCH VIDEO BELOW FOR SOME MORE TIPS, AND TECHNIQUES!

I hope you've enjoyed my take on Steak Frites, a classic French Bistro style steak recipe. This is guaranteed to please any and, all carnivores alike. I know, I know....you're waiting for it! Okay, fine! ...and that's "Chef Nicko Style!!" I will see you in the next video! Thank You and, bon appetit!