…And, how looks can be deceiving.
Before we get to the Steak Frites, how does this look?
Not bad, right? And I’ve done this before. …Well, upon looking at that link, I guess I must have been trying to get by cheap on effort this time.
It showed, because this dish was awful. I overcooked it (fish was rubber), I didn’t have red onions so I used yellow, and far too much. Our eyes were watering. I also used fresh garlic, a whole clove — way too much; or, maybe leave out the garlic altogether.
But you know what? This is the only way you get better: dissapointment.
Embrace not failure, but the reality of failure and the opportunities for an improved reality it brings. -Me
OK, maybe that’s a bit melodramatic for ruining a dinner… So, just don’t be afraid to ruin a dish. Choke it down, or reschedule your weekly fast.
Here’s the one I did the next day to redeem myself. Steak Ftites. The sauce is a reduction of a new batch of bone broth, this one having quite a lot of lamb bone scraps. I did the fries in half grassfed beef tallow from drippings from the ground beef of the last meatza, and half coconut oil.
The steak is a grassfed New York strip from La Cense. I did them in the skillet & deglazed with the broth.
The fries are "twice fried." You first do them until limp, but not brown. Remove them to a mesh strainer over a bowl and let them sit for 5-10 (time not to important) as you reduce the sauce and the steaks are in the warm oven with the door cracked open.
Then fire the oil, and when hot, reintroduce the fries. They’ll brown up in no time. Remove to the mesh for a very quick draining, then dump into a brwn paper bag, add a dash or two of sea salt, crimp the bag and shake.