That is your actual French for ‘Steak and root-vegetable fries’, which is exactly what it was.
My lover bought Rachel Khoo’s “The Little Paris Kitchen” about 18 months ago, and this is the first time we’ve made anything from it. The objective for this week’s new recipe was to christen the griddle pan he bought to match the new skillet (see Periodic Pudding number 2: Tarte Tatin http://wp.me/p42Dr4-2a for a tour of my lovely new skillet). I ended up using the skillet again. Griddle fail.
I’ve done steak before, watery supermarket clingfilm steak, never good steak from the butchers. If I’d done a bit of meaty research before I started I could have avoided a heart attack at the butchers.
The recipe calls for a 500g rib-eye steak, which cost me £12.00 and first refusal on my left kidney. I didn’t realise that I could have used fillet, skirt, rump or sirloin instead – but I don’t like changing ingredients the first time I make a recipe.
The recipe also calls for ground almonds, sunflower oil, salt, pepper, a sweet potato, a parsnip and a carrot to make the root-vegetable fries.
I think it was this that attracted me to this recipe – I don’t like steak with fat chips, and I don’t have space in my tiny freezer for frozen french fries. Also, I’ve neither owned or cooked a sweet potato before, so it was all good.
Looking back, I think I was a little too eager with my first sweet potato purchase, it took forever to cut up and then made a few too many fries – which didn’t fit onto my too-small tray. I didn’t think this would be a problem, but it did ultimately affect the way they cooked so some were a bit soggy.
I was all ready to season and sear the steak when my lover viciously thrashed it was the rolling pin. I was quite shocked, especially as he beat it to be bigger than the skillet… which was silly. Apparently it was necessary, but I did wince at the thought of him knocking seven bells out of an expensive piece of meat. But it fit in the pan (after a bit of squashing back)
I gave it about 4 minutes on each side and then put it in the oven with the fries.
Without wanting to sound too conceited; it was absolutely delicious. Who knew sweet potato fries would be so nice? I served it with a healthy blob of my special mustard from the Scandi Kitchen, which is milder than normal Coleman’s or Dijon, so it didn’t overpower the taste of the meat.
I’ll try it again with the griddle, a less expensive cut of meat, and a smaller sweet potato. The Little Paris Kitchen is a very good book – Rachel Khoo writes informatively about the food and cooking techniques, and makes the giant meals of French cuisine look achievable. I already have my eye on her Clafoutis. Oo la la la.
The Little Paris Kitchen by Rachel Khoo (Penguin Books 2012 ISBN: 978-0-718-15811-8)