Restaurants mainly serve French fries with their steak. It seems to me that in the “old days” the choice was more varied in the potato accompaniment for a steak. So, to accompany my steak, I decided to cook my potatoes three ways – Fondant potato, cubed and sautéed in butter and croquettes.
I used 4 large Irish style potatoes, with no waste, to do all that. I have to say that many people avoid making potato fondant as they have no idea what to do with the off cuts. I use the off cuts to make potato cubes to eventually fry in butter and the rest to make a puree for my croquettes.
I top my grilled steak with a maître d’hôtel butter. Continue Reading