Fontina Fonduta served with Crispy Potatoes, Striploin Steaks, Grilled Asparagus and Mushrooms and Salsa Verde

  • serves 4

 

22 Ratings
Directions for: Fontina Fonduta served with Crispy Potatoes, Striploin Steaks, Grilled Asparagus and Mushrooms and Salsa Verde

Ingredients

Fontina Fonduta

14 oz Italian Fontina cheese, cut into small cubes

1 cup whole milk

3 egg yolks

1 tsp white truffle oil

salt, to taste

1 clove garlic, peeled

Crispy Potatoes

10 new potatoes, peeled and cut into 1 inch pieces

½ cup oil

salt, to taste

Steaks, Asparagus and Mushroom

2 12 oz striploin steaks

1 bunch asparagus, ends trimmed

12 button or cremini mushrooms, wiped clean

3 Tbsp olive oil

salt and pepper

Salsa Verde

1 cup chopped parsley, stems included

6 anchovies, finely chopped

2 Tbsp red wine vinegar

tsp Dijon mustard

½ clove garlic, minced

2 drop tobasco sauce

⅓ cup olive oil

Toasted Bread

1 loaf Italian country bread or baguette

Directions

Fontina Fonduta

1. In a medium bowl, soak cheese in milk, 2 hours, or until cheese has softened. Drain cheese, reserving milk

2. In a double boiler, whisk egg yolks and reserved milk together over medium heat, 2-4 minutes. Add fontina and cook, stirring occasionally, until the cheese has completely melted.

3. Season with truffle oil and salt and cook for another 5 minutes. Do not allow the mixture to boil or it will separate. Meanwhile, rub the inside of a fondue pot with the clove of garlic. Transfer cheese mixture to the fondue bowl, and serve with potatoes, steak, vegetables, bread and salsa verde.

Crispy Potatoes

1. Bring a large pot of salted water to a boil. Add potatoes and cook 7-10 minutes, or until tender. Drain, careful not to break up any pieces, and lay on a sheet pan to cool.

2. In a large non-stick skillet, heat oil over medium heat. Add potatoes, in batches, and cook until golden brown on all sides, 5-6 minutes

3. Drain on paper towel and sprinkle with salt. Repeat with remaining potatoes.

Steaks, Asparagus and Mushroom

1. Pat steaks dry and season with salt and pepper.

2. In a large bowl, toss asparagus and mushrooms with olive oil, salt and pepper.

3. Set grill to medium high heat. Cook steak, until desired doneness, 6-8 minutes per side for medium. Let rest 5 minutes and cut into 1 inch cubes. While steak is resting, grill asparagus and mushrooms 5-7 minutes, or until cooked and slightly softened.

Salsa Verde

1. In a medium bowl, mix parsley, anchovies, capers, red wine vinegar, Dijon mustard, garlic, and Tabasco sauce. Add olive oil and stir to combine.

Toasted Bread

1. Slice bread into ½ inch slices. Toast on grill, 2-3 minutes per side, or until golden and crispy.

See more: Cheese, Potatoes, Beef, Vegetables, Lunch, Dinner


http://www.foodnetwork.ca/recipe/fontina-fonduta-served-with-crispy-potatoes-striploin-steaks-grilled-asparagus-and-mushrooms-and-salsa-verde/9164/

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