Oh, I think I am going to annoy some Canadians with this post although it is certainly not my intention! For those of you who do not not know, poutine is a traditional French Canadian dish of French fries served topped with gravy and cheese curds. I was given this recipe to make in my friend Lina´s Surprise Recipe Challenge . Making gravy is not hard to do but cheese curds are impossible to find here in Madrid. So, I decided to make do and make a ¨poutine¨without any cheese curds, which to some is an atrocity but you do what you can! I just added Emmental cheese instead! Saint Patrick´s Day was coming and I decided to make this recipe which I found on a lovely website called The Chubby Spoon
- 1 pound filet mignon
- salt and pepper to taste
- 1 tablespoon extra virgin olive oil
- 1 large shallot, thinly sliced
- 2 garlic cloves, finely chopped
- 1 tablespoon tomato paste
- 1 cup Guinness Irish Stout
- 1 cup beef stock
- 1 tablespoon Worcestershire sauce
- ½ stick butter</
- Season the steaks with salt and pepper.
- Heat the oil in a cast-iron skillet over medium heat until it shimmers. Sear the steaks on both sides, about 3 minutes each.
- Transfer the oven-proof skillet to the oven and roast until the steaks register 110 degrees in the center with an instant-read thermometer for medium-rare, about 20 minutes. For medium, leave the steaks in the oven for another 5 minutes, or until they reach 115 degrees. Transfer the steaks to a cutting board and let them rest for at least 10 minutes.
- Add the shallot and garlic to the pan and cook over medium heat, stir until the garlic is golden brown, about 2 minutes.
- Add the tomato paste and cook, stir until the tomato paste starts to brown, about 2 minutes.
- Add the Guinness and boil the liquid until it is almost completely reduced, about 2 minutes.
- Add the beef stock and Worcestershire sauce, then boil until the liquid is reduced by half, about 3 minutes.
- Remove the skillet from the heat and whisk in the butter. Serve the steaks with the warm Guinness sauce.
I followed these instructions and prepared some gorgeous steaks! The combination of meat and Guinness was wonderful! Then I took the extra gravy, added about a tablespoon of Emmental and drizzled it over the French Fries. My husband was thrilled! He loved them both!
I would definitely make it again! Of course, the pint of Guinness to accompany the meal is obligatory!
Enjoy! xxxx Natascha