Steak and Fries: Gourmet Recipe with Asian Twist

VOICE OVER: Rebecca Brayton

Fusion cooking is a combination of two different styles or cultures together on one plate. At Fu.Shi, the chefs combine the meticulous nature of Asian cuisine with the flair of European chefs. A perfect example of their style of fusion is their take on the classic French dish, Steak Frites (or steak and fries). They use fried lotus chips as a substitute for French fries, and instead of gravy they top the dish with a blue cheese, wine and cream sauce. In this video, http://www.WatchMojo.com learns how to make this delicious signature dish: Blue Miso Angus Filet Mignon with Lotus Chips.

Ingredients:
Directions:

Ingredients:

SAUCE:
- 2 cups White wine (preferably Chardonnay)
- 2 cups Sweet Mirin
- 4 cups Whipping cream (35%)
- 1 cup White miso paste
- 150 g Blue cheese (Roquefort)

STEAK:
- Angus certified filet mignon cut steak
- Vegetable oil

PLATING:
- King oyster mushrooms
- Lotus root

Directions:

1. Remove your steak from the fridge and coat boat sides in oil. Set the steak aside to warm to room temperature while you prepare the rest of your meal (approximately 20 minutes).
2. To prepare your lotus chips, remove damaged skin from lotus root with a vegetable peeler. Cut root into thin slices with a knife or mandolin. Rinse the lotus discs with water, and set aside.
3. In a large saucepan on high heat, warm the cream. Reduce heat to medium and add wine, mirin and cheese. Then, add the miso paste.
TIP: To ensure the miso paste properly melts, push spoonfuls through a strainer into the heated cream mixture. The will help it distribute evenly through the sauce.
4. Keeping the heat at medium, continue stirring sporadically to make sure the cheese melts. You’ll know the sauce is done when you can no longer taste the alcohol of the wine. At this point, you can set it aside for later, or refrigerate for up to two weeks.
5. In oil heated to 350°F, fry your lotus chips for 1 ½ minutes. Make sure to keep them moving so they do not stick together. Remove them from the oil.
6. Place your steak on the grill at high heat. (We’re cooking it blue, which means seared on the outside and barely cooked on the inside.)
7. Meanwhile, in a frying pan, warm your sliced mushrooms with some butter on high heat.
8. After about 1 ½ minutes, turn your steak 45° for perfect grill marks.
9. Warm your blue miso sauce on low heat in another frying pan.
10. Meanwhile, place your lotus chips back in the oil for another 1 ½ minutes.
11. After another minute, turn your steak over. After 1 ½ minutes, turn it 45° again.
12. When your lotus chips are done, place them on your plate. Top that with your finished steak, then add the mushrooms, and drizzle the whole thing with the blue miso sauce.
If you follow the order of these steps, you’ll ensure that every part of your meal is ready and hot at the same time.

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