My Guinness ¨Poutine¨ and Guinness steaks

Oh, I think I am going to annoy some Canadians with this post although it is certainly not my intention! For those of you who do not not know, poutine is a traditional French Canadian dish of French fries served topped with gravy and cheese curds. I was given this recipe to make in my friend Lina´s Surprise Recipe Challenge . Making gravy is not hard to do but cheese curds are impossible to find here in Madrid. So, I decided to make do and make a ¨poutine¨without any cheese curds, which to some is an atrocity but you do what you can! I just added Emmental cheese instead! Saint Patrick´s Day was coming and I decided to make this recipe which I found on a lovely website called The Chubby Spoon

Cowboy Steaks with Guinness Sauce

 

Prep time

25 mins

Cook time

25 mins

Total time

50 mins

Serves: 4

Ingredients

• 1 pound filet mignon
• salt and pepper to taste
• 1 tablespoon extra virgin olive oil
• 1 large shallot, thinly sliced
• 2 garlic cloves, finely chopped
• 1 tablespoon tomato paste
• 1 cup Guinness Irish Stout
• 1 cup beef stock
• 1 tablespoon Worcestershire sauce
• ½ stick butter</
  Emmental cheese

Instructions

1. Season the steaks with salt and pepper.
2. Heat the oil in a cast-iron skillet over medium heat until it shimmers. Sear the steaks on both sides, about 3 minutes each.
3. Transfer the oven-proof skillet to the oven and roast until the steaks register 110 degrees in the center with an instant-read thermometer for medium-rare, about 20 minutes. For medium, leave the steaks in the oven for another 5 minutes, or until they reach 115 degrees. Transfer the steaks to a cutting board and let them rest for at least 10 minutes.
4. Add the shallot and garlic to the pan and cook over medium heat, stir until the garlic is golden brown, about 2 minutes.
5. Add the tomato paste and cook, stir until the tomato paste starts to brown, about 2 minutes.
6. Add the Guinness and boil the liquid until it is almost completely reduced, about 2 minutes.
7. Add the beef stock and Worcestershire sauce, then boil until the liquid is reduced by half, about 3 minutes.
8. Remove the skillet from the heat and whisk in the butter. Serve the steaks with the warm Guinness sauce.

I followed these instructions and prepared some gorgeous steaks! The combination of meat and Guinness was wonderful! Then I took the extra gravy, added about a tablespoon of Emmental and drizzled it over the French Fries. My husband was thrilled! He loved them both!

I would definitely make it again! Of course, the pint of Guinness to accompany the meal is obligatory!

Enjoy! xxxx Natascha