Wood Grilled Sirloin With Homemade French Fries

Recipe Ingredients

4		Dry-aged sirloin steaks - (16 oz ea)
2 tablespoons	30ml	Vegetable oil
2		Garlic cloves - sliced
2 sections		Fresh rosemary - roughly chopped
3 sections		Fresh thyme - roughly chopped
		Salt - to taste
		Freshly-ground black pepper - to taste
		Sauce
3 cups	711ml	Red wine
1/4 cup	36g / 1.3oz	Peeled chopped shallots
2 tablespoons	30ml	Veal stock (demi-glace)
		Splash of sherry vinegar
2 tablespoons	30ml	Butter
		Sugar - to taste
		French Fries
8		Idaho potatoes - peeled
1/2		Peanut oil, neutral flavor - for frying
		Salt - to taste
		Compound Butter
2 tablespoons	30ml	Lemon juice
1/4 lb	113g / 4oz	Butter - softened
2		Garlic cloves - chopped
1 section		Rosemary - finely chopped
2 sections		Thyme - finely chopped
		Wood chips - for grilling

Recipe Instructions

Have the butcher cut 4 prime sirloin steaks to your desired size. Prepare the marinade by combining the 4 marinade ingredients and rubbing the steaks in this mixture. Allow to marinade overnight in the refrigerator.

Combine red wine and shallots in a medium saucepan. Cook over high heat and reduce until about 3 tablespoons remain, then add veal stock, sherry vinegar and butter, bring back to a low boil, and add sugar, if needed, and set aside in a warm place.

Cut the French fries with mandoline or French fry cutter 1/4-inch strips. Heat a saucepan or stock pot (at least 2 gallon capacity) with the oil about 250 degrees (use a thermometer to gauge). Add the French fries and cook, stirring to avoid clumping together, about 3 minutes, until soft but not mushy. Remove with a mesh strainer and drain onto paper towels.

Turn heat to high and heat oil to 350 degrees. At the last minute before serving plunge the fries into the oil and cook until golden brown. Remove from oil, drain onto towels and season with salt to taste.

Heat the stove top smoker with wood chips. Put the steaks on the smoker for 3 minutes. Cover with the lid for a few minutes to infuse the meat with the wood smoke flavor. Then place steaks on grill pan and cook to desired doneness. Season with salt and pepper. To serve, laddle sauce over steak and top with compound butter.

For compound butter, mix all ingredients in a bowl and whisk until smooth. Roll into a log, shape in plastic wrap, then freeze until solid. Slice into 1/4-inch slices and place on top of each steak.

This recipe yields 4 servings.

Source:
CHEF DU JOUR - (Show # DJ-9581) - from the TV FOOD NETWORK

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