Best Truffled French Fries Recipes

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BEEF TENDERLOIN WITH RED WINE SAUCE, CREAMED SPINACH, AND TRUFFLED FRENCH FRIES



Beef Tenderloin with Red Wine Sauce, Creamed Spinach, and Truffled French Fries image

Provided by Michael Mina

Categories     Milk/Cream     Beef     Mushroom     Roast     Sauté     Father's Day     Dinner     Beef Tenderloin     Spinach     Red Wine     Shallot     Bon Appétit     San Francisco     California     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 6 servings

Number Of Ingredients 21

Red Wine Sauce
2 tablespoons canola oil
8 ounces shallots, sliced (about 2 cups)
1 6-ounce package sliced mushrooms
2 tablespoons sugar
2 tablespoons red wine vinegar
1 750-ml bottle Pinot Noir or other dry red wine
1 14-ounce can low-salt chicken broth
1 14-ounce can beef broth
2 fresh thyme sprigs
1 1/2 teaspoons whole black peppercorns
1 Turkish bay leaf
1 tablespoon butter, room temperature
1 tablespoon all purpose flour
Beef Tenderloin
1 2-pound beef tenderloin roast
1 tablespoon olive oil
Creamed Spinach
1 cup whipping cream
2 9-ounce packages fresh baby spinach leaves
Truffled French Fries

Steps:

  • For red wine sauce:
  • Heat oil in heavy large saucepan over medium-high heat. Add shallots and mushrooms; sauté until tender, about 12 minutes. Sprinkle sugar over; sauté until mixture is deep brown, about 4 minutes longer. Add vinegar; stir until liquid evaporates, about 1 minute. Add wine; boil until reduced by half, about 20 minutes. Add both broths, thyme, peppercorns, and bay leaf; bring to boil. Reduce heat to medium; simmer uncovered 35 minutes to blend flavors, stirring occasionally.
  • Strain sauce through fine strainer into small saucepan; discard solids. Mix butter and flour in small bowl. Bring sauce to simmer over medium-high heat; gradually whisk in flour mixture. Cook until sauce is reduced to 1 1/4 cups, about 5 minutes. (Sauce can be made 1 day ahead. Cover; chill. Rewarm over medium heat.)
  • For beef tenderloin:
  • Preheat oven to 350°F. Place rack on rimmed baking sheet. Sprinkle beef generously with salt and pepper. Heat oil in heavy large skillet over high heat. Add beef to skillet and cook until brown on all sides, about 5 minutes. Transfer beef to rack on baking sheet. Roast in oven until thermometer inserted into center of beef registers 120°F for medium-rare, about 35 minutes. Transfer beef to cutting board and let rest 10 minutes.
  • Meanwhile, prepare creamed spinach:
  • Boil whipping cream in heavy large pot until reduced by half, about 4 minutes. Add half of spinach to pot and toss just until spinach begins to wilt, about 1 minute. Add remaining spinach to pot; toss just until all spinach is wilted, about 2 minutes. Season to taste with salt and pepper.
  • Cut beef tenderloin crosswise into 1/4-inch-thick slices. Divide creamed spinach among 6 plates. Top with beef slices, dividing equally. Spoon sauce over and around beef. Divide Truffled French Fries among plates and serve.

TRUFFLED FRENCH FRIES



Truffled French Fries image

During dinner at the W. Fort Lauderdale Hotel, truffled french fries came with our meal. After asking the ingredients, I came home to make them myself. A fun, very delicious, yet high caloric treat! Be sure to buy high quality truffle oil at an Italian or specialty market. My recipe calls for red potatoes, but frozen (shoestring-size) fries do cut down on time and taste almost as good.

Provided by Mia McDonald

Categories     Side Dish     Potato Side Dish Recipes

Time 50m

Yield 6

Number Of Ingredients 8

6 large red potatoes, or more to taste
3 cups canola oil
⅔ cup dried cilantro
¼ cup grated Parmesan cheese
3 cloves garlic, minced, or more to taste
2 tablespoons sea salt, or more to taste
freshly ground black pepper to taste
2 ½ tablespoons truffle oil

Steps:

  • Cut potatoes to desired size, but not too thick. Try to ensure fries are as close to the same size as possible.
  • Place fries into a microwave-safe container and microwave for 4 minutes.
  • Place oil into a frying pan and heat to 375 degrees F (190 degrees C).
  • Place 1 to 2 handfuls of fries in the frying pan and fry until browned and soft, 4 to 5 minutes, turning and tossing frequently to cook evenly.
  • Preheat the oven to 225 degrees F (110 degrees C).
  • Drain fries in a bowl lined with a paper towel. Toss fries in the bowl to get rid of excess oil; remove paper towel.
  • Combine cilantro, Parmesan cheese, garlic, salt, and pepper in a bowl. Toss fries in the mixture until well mixed. Drizzle fries with truffle oil and toss again until well mixed. Transfer fries to an oven-safe container.
  • Bake in the preheated oven to allow truffle oil to settle and reheat fries, 5 to 7 minutes. Serve fries while hot.

Nutrition Facts : Calories 435.4 calories, Carbohydrate 61.1 g, Cholesterol 2.9 mg, Fat 18.6 g, Fiber 6.7 g, Protein 9.1 g, SaturatedFat 2.3 g, Sodium 1840.1 mg, Sugar 4 g

TRUFFLED FRENCH FRIES



Truffled French Fries image

This recipe is an accompaniment for Beef Tenderloin with Red Wine Sauce, Creamed Spinach, and Truffled French Fries You'll need a candy thermometer to monitor the temperature of the oil.

Provided by Michael Mina

Categories     Potato     Side     Fry     Bon Appétit     Sugar Conscious     Vegan     Vegetarian     Pescatarian     Dairy Free     Wheat/Gluten-Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 6 servings

Number Of Ingredients 3

Peanut oil (for frying)
3 pounds russet potatoes (about 3 large), peeled, cut into 2 1/2x1/3-inch strips
1 tablespoon truffle oil*

Steps:

  • Line 2 large baking sheets with paper towels. Attach candy thermometer to side of large deep pot (do not let tip touch bottom). Add enough peanut oil to pot to reach depth of 3 inches. Heat oil over medium heat to 300°F. Place potatoes between 2 kitchen towels and pat dry. Working in batches, add potatoes to oil and cook until potatoes are just tender, stirring occasionally and maintaining heat at 300°F, about 3 minutes per batch. Transfer potatoes to 1 prepared baking sheet to drain. Heat same oil until temperature reaches 360°F to 365°F. Working in batches, add same fries to oil and cook until golden brown, maintaining temperature between 360°F and 365°F, about 2 minutes per batch. Transfer to second prepared baking sheet to drain. Transfer french fries to serving dish; sprinkle with salt, then toss with truffle oil and serve.
  • *Truffle oil is available at Italian markets, specialty foods stores, and some supermarkets.

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