OK people, I am watching the Oscars and I started not to post this after seeing a quick glimpse of Jane Fonda standing in the audience!
Did you see this beauty, not the steak, foodies, I am talking about Jane Fonda.
Regardless of how you feel about Jane, you gotta admit she looks darn good.
Not as good as my steak, but she is running a close second. I told Big Goo, throw this steak out and dust off my treadmill and pull out my step machine.
OK, I ate the steak, but I did dust off my treadmill.
And right after I finished eating my steak, here we go again.
Barbara Streisand pops on stage, looking better than she did twenty years ago.
I told Big Goo, no Peach Cobbler for me, pull out the coconut oil, honey, and hand me two avocados, I am making me a face mask fit for a goddess.
Oh I forgot to tell you and Big Goo, I already ate some peach cobbler earlier.
Well, since the Oscars are about to be over, I am going to finish my steak, with Creole Belgium Fries and Gorgonzola cream sauce and tomorrow people, I am hopping on the treadmill, putting on my face mask, and searching for the fountain of youth!
Looks good and Oscar Worthy!Print
- 4 beef tenderloin steaks
- 1 tbsp. creole seasoning
- 1 tbsp. garlic powder
- 1 tbsp. onion powder
- 1 tbsp. black pepper
- 4 tbsp. olive oil
- 1 lemon, zested, juiced
For the Creole Belgium Fries:
- 5 Yukon Gold potatoes, peeled or unpeeled
- cooking oil
- Creole seasonings
For the Gorgonzola Cream Sauce:
- 3 oz. Gorgonzola cheese
- 1/2 c. sharp cheddar
- 1/2 c. jack cheese
- 1 1/2 c. heavy cream
- 1 tsp. black pepper
- 1/2 tsp. creole seasoning
- 1/2 tsp. garlic powder
- 1/2 tsp. onion powder
- 1 tbsp. butter
- 1 tbsp. flour
- To prepare the steak, rinse steak and pat dry. In a freezer bag or glass dish, pour olive oil over steak and rub into steak on both sides.
- Mix seasoning blend up.
- Season steaks on both sides with seasoning blend and add lemon zest and juice.
- Marinate steaks refrigerated for at least 4 hours or overnight if possible.
- Remove steak from refrigerator and allow to reach room temperature for 30 minutes before cooking.
- Preheat oven to broil.
- In a large skillet add about 2 tablespoons each of olive oil and butter and heat over medium high heat, place steaks in pan and cook 4 minutes on each side.
- Place steak in the oven and cook 4 more minutes on each side, remove steak from oven and allow to rest 10 minutes before cutting.
To Prepare the Potatoes:
- Slice potatoes into 1/2-1 inch slices, I like mine cut in between those measurements.
- In a large bowl soak potatoes for thirty minutes in ice cold water, drain potatoes and soak again in more cold water for thirty more minutes.
- Drain Fries and dry well using napkins or a towel.
- Get two sheet pans ready, lined with paper napkins to drain fries.
- In a large pot fill with cooking oil halfway only, to prevent overspill. Heat oil to between 310-320 degrees.
- Fry fries in batches for 5 minutes only, stirring to prevent sticking and remove to a tray covered in paper towels to drain.
- Do not cook longer for five minutes you do not want fries to brown.
- Repeat until all fries have been cooked.
- Allow fries to rest, do not stack on top of each other for 30 minutes.
- After 30 minutes heat oil to 365 degrees and fry fries for 3-4 minutes or until golden brown.
- Drain on paper towels and sprinkle lighting with creole seasoning.
To prepare the Gorgonzola Cream Sauce:
- In a medium stock pot melt butter over medium heat, add flour and whisk well for about 1 minute.
- Add heavy cream and bring to a boil, boil for about 2 minutes.
- Add cheese and seasonings and whisk well. Reduce heat to low and simmer for about 5 minutes, whisking occasionally. Remove from heat, sauce will thicken as it cools.
- Serving Size: 4