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

Fontina Fonduta served with Crispy Potatoes, Striploin Steaks, Grilled Asparagus and Mushrooms and Salsa Verde
YIELDS
4 servings
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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
cup olive oil

Toasted Bread

1
loaf Italian country bread or baguette
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Directions

Step 1

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

Step 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.

Step 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.

Step 4

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.

Step 5

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

Step 6

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

Step 7

Pat steaks dry and season with salt and pepper.

Step 8

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

Step 9

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.

Step 10

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

Step 11

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

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