John Wick Chapter 2 Steak and Duck Fat Fries

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Ingredients

• Duck fat
• Yukon Gold potatoes
• Filet mignon steaks
• Kosher salt
• Black pepper
• Garlic
• Fresh rosemary
• Fresh thyme
• Butter
• Asparagus
• Koji rice
• Red wine
• Shallot
• Demi-glace
• Anchovies
• Vegetable oil
• Olive oil
• Finishing salt

Instructions

1. Prepare Duck Fat Fries
2. Peel and cut Yukon Gold potatoes into uniform fries.
3. Parboil in salted and vinegar-spiked water, then cool on a wire rack.
4. Deep fry in duck fat at 275°F and then at 360°F until golden brown.
5. Use Yukon Gold potatoes for best results.
6. Cook Filet Mignon Steaks
7. Season steaks with kosher salt and black pepper.
8. Sous vide with garlic, rosemary, thyme, and butter at 130°F for 2 hours.
9. Sear in a cast iron pan with butter, garlic, and herbs until browned.
10. Make Potato Pavé
11. Slice Yukon Gold potatoes thinly and coat with melted duck fat, garlic powder, onion powder, and salt.
12. Layer potatoes in a loaf pan, bake at 225°F for 3 hours, then weigh down and refrigerate overnight.
13. Slice into fries, freeze, and fry at 375°F until crispy.
14. Prepare Bordelaise Sauce
15. Simmer red wine, shallot, thyme, and bay leaf until syrupy.
16. Add demi-glace and cook until thickened. Optionally, mount with butter.
17. Enhance Asparagus
18. Mix softened butter with minced anchovies.
19. Saute asparagus in olive oil, add water, cover, and steam. Finish with anchovy butter.
20. Serve
21. Plate steak, asparagus, and duck fat fries.
22. Drizzle Bordelaise sauce over the steak and sprinkle finishing salt on the fries.
23. Enjoy this elevated version of John Wick Chapter 2's steak and duck fat fries!

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