John Wick Chapter 2 Steak and Duck Fat Fries (Original video)

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
• Peel and cut Yukon Gold potatoes into uniform fries.
• Parboil in salted and vinegar-spiked water, then cool on a wire rack.
• Deep fry in duck fat at 275°F and then at 360°F until golden brown.
• Use Yukon Gold potatoes for best results.
• Season steaks with kosher salt and black pepper.
• Sous vide with garlic, rosemary, thyme, and butter at 130°F for 2 hours.
• Sear in a cast iron pan with butter, garlic, and herbs until browned.
• Slice Yukon Gold potatoes thinly and coat with melted duck fat, garlic powder, onion powder, and salt.
• Layer potatoes in a loaf pan, bake at 225°F for 3 hours, then weigh down and refrigerate overnight.
• Slice into fries, freeze, and fry at 375°F until crispy.
• Simmer red wine, shallot, thyme, and bay leaf until syrupy.
• Add demi-glace and cook until thickened. Optionally, mount with butter.
• Mix softened butter with minced anchovies.
• Saute asparagus in olive oil, add water, cover, and steam. Finish with anchovy butter.
• Plate steak, asparagus, and duck fat fries.
• Drizzle Bordelaise sauce over the steak and sprinkle finishing salt on the fries.

Instructions:

1. Prepare Duck Fat Fries:
2. Cook Filet Mignon Steaks:
3. Make Potato Pavé:
4. Prepare Bordelaise Sauce:
5. Enhance Asparagus:
6. Serve: