INGREDIENTS
STEAK:
- 2-3 Filet Mignons
- 1 tbsp Kosher Salt
- 1 tbsp Black Pepper
- ½ tbsp Garlic Powder
- Canola Oil
THIN CUT FRIES:
- 1 large Russet Potato
- Beef Tallow or Frying Oil
- Kosher Salt to taste
SANDWICH:
- Italian Bread Loaf
- Fresh Guacamole
- Cheddar Cheese
- Sliced Jalapeños
- Chopped Cilantro
- Sliced Red Onions
- Sour Cream
INSTRUCTIONS
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Begin slicing your potatoes with a mandolin to a thin shape. Stack them on top of each other and slice them into thin cut fries. Set the sliced fries into an ice water bath. Slice up your jalapenos, red onion and cilantro then set to the side. Finally, lather your steaks with oil and generously season with salt, pepper and garlic powder. Set in the fridge until ready to cook.
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Preheat a fire for medium high heat (about 375F). Add a dutch oven or a deep skillet to the fire to preheat.
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Add enough Beef Tallow or frying oil to the skillet to be 1” high and heat up till 350F. Carefully add your thin cut fries to the oil to fry for only 2-3 minutes until golden brown. Do this in batches so as not to overcrowd the skillet. Finally, pull the fries out and pat dry. Season with kosher salt and keep warm until serving.
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