Oscar Worthy!
Did you see this beauty, not the steak, foodies, I am talking about Jane Fonda. Regardless of how you feel about Jane, you gotta admit she looks darn good.
Not as good as my steak, but she is running a close second. I told Big Goo, throw this steak out and dust off my treadmill and pull out my step machine.
OK, I ate the steak, but I did dust off my treadmill.
And right after I finished eating my steak, here we go again. Barbara Streisand pops on stage, looking better than she did twenty years ago.
Oh I forgot to tell you and Big Goo, I already ate some peach cobbler earlier.
Well, since the Oscars are about to be over, I am going to finish my steak, with Creole Belgium Fries and Gorgonzola cream sauce and tomorrow people, I am hopping on the treadmill, putting on my face mask, and searching for the fountain of youth!
Looks good and Oscar Worthy!
Grilled Beef Tenderloin Steak with Creole Belgium Fries and Gorgonzola Cream Sauce
Prep Time: 30 minutes
Cook Time: 30 minutes
Total Time: 1 hour
Servings: 4
Marinated Steak:
4 beef tenderloin steaks
1 tbsp. creole seasoning
1 tbsp. garlic powder
1 tbsp. onion powder
1 tbsp. black pepper
4 tbsp. olive oil
1 lemon, zested, juiced
For the Creole Belgium Fries:
5 Yukon Gold potatoes, peeled or unpeeled
cooking oil
Creole seasonings
For the Gorgonzola Cream Sauce:
3 oz. Gorgonzola cheese
1/2 c. sharp cheddar
1/2 c. jack cheese
1 1/2 c. heavy cream
1 tsp. black pepper
1/2 tsp. creole seasoning
1/2 tsp. garlic powder
1/2 tsp. onion powder
1 tbsp. butter
1 tbsp. flour
Directions:
To prepare the steak, rinse steak and pat dry. In a freezer bag or glass dish, pour olive oil over steak and rub into steak on both sides. Mix seasoning blend up. Season steaks on both sides with seasoning blend and add lemon zest and juice. Marinate steaks refrigerated for at least 4 hours or overnight if possible.
Remove steak from refrigerator and allow to reach room temperature for 30 minutes before cooking.
Preheat oven to broil.
In a large skillet add about 2 tablespoons each of olive oil and butter and heat over medium high heat, place steaks in pan and cook 4 minutes on each side.
Place steak in the oven and cook 4 more minutes on each side, remove steak from oven and allow to rest 10 minutes before cutting.
To prepare the potatoes, slice potatoes into 1/2-1 inch slices, I like mine cut in between those measurements. In a large bowl soak potatoes for thirty minutes in ice cold water, drain potatoes and soak again in more cold water for thirty more minutes.
Drain Fries and dry well using napkins or a towel.
Get two sheet pans ready, lined with paper napkins to drain fries.
In a large pot fill with cooking oil halfway only, to prevent overspill. Heat oil to between 310-320 degrees.
Fry fries in batches for 5 minutes only, stirring to prevent sticking and remove to a tray covered in paper towels to drain. Do not cook longer for five minutes you do not want fries to brown.
Repeat until all fries have been cooked.
Allow fries to rest, do not stack on top of each other for 30 minutes.
After 30 minutes heat oil to 365 degrees and fry fries for 3-4 minutes or until golden brown.
Drain on paper towels and sprinkle lighting with creole seasoning.
To prepare the Gorgonzola Cream Sauce, in a medium stock pot melt butter over medium heat, add flour and whisk well for about 1 minute.
Add heavy cream and bring to a boil, boil for about 2 minutes.
Add cheese and seasonings and whisk well. Reduce heat to low and simmer for about 5 minutes, whisking occasionally. Remove from heat, sauce will thicken as it cools.
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