There can’t be many foods as sumptuous as poutine. Crispy french fries, cheese curds and hot beefy gravy ladled over the top to create a steaming hot bowl of taste bud heaven. Canada, I thank you!
Poutine was created in Quebec, Canada and I might say it’s genius. It’s the type of dish that could grace any table in a fine dining restaurant, but be equally enjoyed as a stomach filler after drinking and dancing till the wee hours of the morning. Poutine is traditionally fries, cheese curds and gravy but has been modified over the years with obnoxiously tasty add-ins. I’m sure steak has been used before but if not, what the heck? It’s a no-brainer.
The idea for making my poutine came from a recent birthday trip to Seattle. Among the many awesome food choices, Beecher’s Handmade Cheese is a great place to try. It sits right beside Pike Place Market and you can watch them make cheese from a giant side window on the street. My wife bought the curds and as good as they taste straight from the container, I immediately saw them swimming in gravy and looking to stay afloat on some crispy fries. Poutine was happening! Making the dish seems like a bit of work but if you have everything in order and ready to go it can be doable. I’d say the most important part is the gravy and it’ll only be as tasty as the stock you use. Try finding some concentrated demi-glace at the meat counter of your store, it’s usually sold in small containers and you just add water to it. Serve the poutine at once so the gravy can melt the curds…amazing!
Other fantastic poutine recipes to check!
Half Baked Harvest- Canadian Poutine
Seasons and Suppers- Authentic Poutine
I Wash You Dry- Rich Poutine Gravy
New York Steak Poutine
- 1 bag frozen french fries cooked as per the manufacturers instructions
- 2 tablespoons butter
- 2 tablespoons all purpose flour
- 1 cup plus 2 tablespoons beef stock
- 1 tablespoon Worcestershire sauce
- 1 tablespoon A1 Steak sauce or similar
- A small pinch of ground cumin
- Salt and black pepper
- 1 teaspoon fresh rosemary chopped
- 1 NY steak seasoned with any rub you have and like
- 3/4 cup cheese curds
- Bake the french fries as instructed.
- Season the steak and set aside. Preheat your grill to high.
- Melt the butter in a large pan and add the flour.
- Whisk until the mixture starts to turn a light brown color.
- Gradually add the beef stock, whisking well after each addition to get rid of the lumps.
- Once the stock has been added, add the Worcestershire sauce, steak sauce, cumin and rosemary.
- Whisk again and season with salt and pepper. Leave the pan over a very low heat stirring occasionally.
- Grill the steak for about 7 minutes each side for medium and then let it rest for 5 minutes.
- Fill a bowl with the fries and season with salt and pepper.
- Slice the steal thinly and add some to the fries.
- Add the cheese curds and quickly bring the gravy back up to a boil. You may need to add some more stock if it has thickened up while sitting.
- Pour the very hot gravy over the cheese and serve at once.
The gravy will thicken as it cools, just add some more stock and whisk before adding it to the fries.
Try and use the best stock you can find, it really makes a difference.