Deluxe poutine with beef ribeye steak, bacon and beer caramelized onions - Le Coup de Grâce

Deluxe poutine with beef ribeye steak, bacon and beer caramelized onions

Preparation :2h Cooking :55 min
Difficulty :medium
Servings :2 to 3

Ingredients for the ribeye

  • 1 beef boneless ribeye steak ( 375 g ) by Maillard
  • 1 teaspoon sweet smoked paprika
  • 1 teaspoon lemon pepper
  • 1/2 teaspoon sea ​​salt
  • 1/2 teaspoon ground pepper
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon dried parsley
  • 1/2 teaspoon dried oregano
  • 1 tablespoon butter (for cooking)
  • 1/2 tablespoon olive oil (for cooking)

Ingredients for the caramelized onions

  • 1 tablespoon butter
  • 1 tablespoon olive oil
  • 1/2 onions red, thinly sliced
  • 1/2 yellow onion, thinly sliced
  • 1/4 cup Indian Pale Ale beer from Les 2 Frères brewery

Ingredients for the rest

  • 300g frozen french fries, regular cut
  • 300g spicy frozen fries, spiral cut
  • 300g ULTRA GIGA FRESH cheese curds (that makes squick squick)
  • 6 bacon slices cooked until crispy, coarsely chopped
  • About 1 cup poutine sauce of your choice, super hot
  • 10 chives sprigs, finely chopped

Preparation

  • Preheat oven to 425°F.
  • In a bowl, add the spices and mix. Place the steak in an airtight dish, drizzle with a thin stream of olive oil and rub to coat. Add the spices and massage to coat well. Reserve in the fridge 1 hour. Remove from the fridge, scrape the crust to remove the spices and let temper for 30 minutes.
  • Place fries on a large baking sheet and bake according to package directions, about 25 to 30 minutes, or as desired. Keep warm.
  • Meanwhile, prepare the onions. In a skillet over medium heat, melt the butter, add the olive oil and mix. Add the onions and season with salt and pepper. Cook, stirring for 10 to 12 minutes, to caramelize the onions gently. The onions should not brown, lower heat if it is the case.
  • Add the beer and toss. Continue cooking for a few minutes to reduce dry. Keep warm.
  • In a cast iron skillet over medium high heat, melt the butter and add the olive oil. Add the rib eye and cook for 3 to 4 minutes, stirring occasionally. Flip the meat over and continue cooking for 3 to 4 minutes again. Place on a plate, cover with foil and let stand for 5 minutes before slicing. Depending on the thickness, this should result in a rare or medium rare doneness. Use a meat thermometer for a more precise cooking.
  • Build your poutine! On your prettiest cutting board, add the fries and toss. Add the cheese curds, caramelized onions and bacon chunks.
  • Place the sliced ​​beef on top and drizzle with sauce, to taste. Decorate with fresh chives and serve immediately!
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Our wine stewards suggest

+- 25$CHÂTEAU LAROSE-TRINTAUDON 2010

Ah Bordeaux ... have I already told you how much these wines fill me with happiness? It doesn't matter, here is another of these precious nectars which I conjure you to buy at the register. And what is this little hidden treasure? We're talking about Château Larose-Trintaudon at $ 26.65 ... the magnificent 2010 vintage! The first fragrances are leather, cedar and raspberry. The palate is ripe, soft tannins and a final my friends ... phew! It lasts, it lasts...

BOUTEFEU, MICROBRASSERIE DU LAC ST-JEAN, 5.1%

With notes of caramel, walnut, toasted and slightly herbaceous, the Boutefeu will recall the aromas it will bring to the meat. The grilled and caramel beer will blend with the earthy aromas of the beef. Its slight bitterness and residual sugar will please the notes of slightly caramelized meat. A beer for the dish, one for the chef!

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