Crispy fries covered in brown gravy and topped with melted mozzarella cheese and fresh herbs.
6 cups (1.44L) Beef Stock
¼ cup (37.5g) Shallots, chopped
2 each (10g) Garlic, chopped
½ cup (120ml) Unsalted Butter, melted
½ cup (120g) All Purpose Flour
1 tablespoon Worcestershire Sauce
2 teaspoons (7g) Sea Salt
½ tablespoon (8g) Freshly Ground Black Pepper
Steak Cut Fries
2.2 lbs. (1kg) Frozen Steak Cut Fries
As Needed Vegetable Oil for Frying
2 teaspoons (8g) Sea Salt
To Plate Up
8 ounces (240g) Shredded Part Skim Mozzarella
2 tablespoons (3g) Italian Parsley, chopped
½ teaspoon (1g) Fresh Thyme, chopped
Prep Time: 10min | Cook Time: 30min
To prepare the gravy, melt the butter in a large saucepan. Add the shallot and garlic and sauté for 2-3 minutes. Season with salt and pepper. Add the flour and stir to combine. Slowly whisk in the beef stock and add in the Worcestershire sauce. Bring the sauce to a boil and allow it to simmer for 8-10 minutes. Remove from the heat and keep warm until ready to use.
To prepare the fries, heat the oil to 375 °F (190 °C) drop the fries into the oil and cook for 4-6 minutes or until golden brown and crispy. Drain the fries and transfer them to a bowl. Season them with salt. Arrange the fries on an ovenproof serving platter or plate.
Cover the fries in the gravy and top with the shredded cheese. Place the fries under a broiler until the cheese is melted and just beginning to get brown in spots. Remove from the oven and garnish with the chopped herbs. Serve immediately. Enjoy!
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