Steakhouse Poutine
Ingredients
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Minor's Beef Demi Glace Gluten Free 4 x 5 pounds (Pouch) -- 1.25 qt.
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Maggi Seasoning 6 x 27 fluid ounces -- 2 tbsp.
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Beef, tenderloin, separable lean and fat, trimmed to 1/8 fat, prime, raw, cubed -- 2 lb.
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Crimini mushroom, sautéed -- 1 lb.
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Rosemary, fresh, chopped -- 1 tbsp.
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Restaurant, family style, French fries, cooked, hot -- 2.5 lb.
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Bleu cheese, crumbled -- 1 lb.
Preparation
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1Whisk together Minor's Demi Glace and Maggi Seasoning.
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2Season cubes of beef, cook to just under desired doneness.
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3Add mushrooms and rosemary, sauté until mushrooms are heated through and rosemary is fragrant.
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4Deglaze with Demi Glace.
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5Top french fries with sautéed beef, mushrooms and sauce. Quickly add crumbled Bleu cheese to hot poutine so it begins to melt.
Variation:
Variations can include different types of fries, cheeses, and/or herbs.
Components
