Steak-frites with a pan sauce of Calvados, spring onions, and chicken stock. The thieving hand is Louise's.We still had chicken stock left from the last chicken I roasted, using a very simple recipe from Thomas Keller of The French Laundry. In fact, the simplicity of the process means that the bones are perfect for stock.
I used flank steak, seared on both sides for 4 minutes, then finished in the oven at 350. Since it's flank steak thin sliced as in the picture is probably the best.It is a good vehicle for the sauce that way, anyway. Make the sauce while the steak is resting. The fries can hang out in the hot oven. I put them in a metal bowl with layers of newspaper to absorb oil. Make sure to salt them as they come out of the fryer. I use a salad spinner to remove excess water from the potatoes before I put them in the fryer. It is much less of a mess than drying them on a towel.
Wonderful menu! I am inspired by everyone's devotion to good meals. Alice, I was inspired to make risotto on Tuesday after hearing that you were able to bring leftovers for lunch!
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Looks absolutely delicious. A classic French bistrot moment. And Kathy's risotto, of which I partook, was very tasty indeed.
ReplyDeleteOh trust me it was very delicious! Even Shadow enjoyed some of the leavings.
ReplyDeleteGlad you all enjoyed it, including Shadow. I was at a commission meeting!
ReplyDeleteGod help us all, when did Chuck become a carnivore???
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