Our Chefs' Recipes

Poutine Fest: The recipes

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BBB (Bavette, Bacon and Blue) poutine with a blue cheese, red wine and caramelized onions sauce

INGREDIENTS (for 4 servings)

  • 4 bavettes (flank steaks), 120 g each
  • 1 tsp. smoked blend (Épices de Marie Michèle)
  • 1 tsp. salt-free butcher’s blend (Épices de Marie Michèle)
  • 1 Tbsp. olive oil
  • 1 clove garlic, minced
  • 160 g curd cheese
  • 5 kg homemade or Saint-Arneault French fries, regular cut
  • 8 slices of bacon, diced

 

For the sauce

  • 1 large Spanish onion
  • Fat from cooking the bacon
  • 60 ml red wine
  • 60 g blue cheese (optional)
  • 60 ml cooking cream
  • 800 ml of your favourite demi-glace or poutine sauce

 

DIRECTIONS

  • Combine the spices and garlic in a small bowl. Place the bavette steaks in a dish, drizzle on the olive oil and coat well. Add the spice mix, rubbing it in with your fingers. Refrigerate for one hour.

 

  • Heat the poutine sauce.

 

  • Cook the bacon and set aside, reserving the fat.

 

  • Meanwhile, slice the onions thinly.

 

  • In a skillet heated over medium heat, add the bacon fat and the onions, and season with salt. Cook, stirring, for 10-12 minutes to caramelize gently. Once the onions are caramelized, deglaze with red wine, reduce, then add the cream and blue cheese (optional). Keep hot.

 

  • In a skillet heated over moderately high heat, melt the butter and add the olive oil. Add the bavette steaks and cook for 3 minutes, moving them around occasionally. Turn the meat and cook 3 minutes longer. Remove the meat from the skillet and leave it on a plate for 2-3 minutes so it is warm when sliced.

 

  • Cook the French fries in a fryer or in the oven, depending on the type. Place them on a large baking sheet and keep hot in the oven.

 

  • Now you just need to assemble your poutine! Place the fries on your nicest cutting board. Top the fries with the curd cheese, caramelized onions and bacon bits (reserving some for garnish).

 

  • Place the sliced bavette on top and pour the sauce over as desired. Garnish with the remaining bacon bits.

 

 

Poutine with shredded duck, pink peppercorn and aged cheddar sauce

 

INGREDIENTS (for 4 servings)

  • 5 kg homemade or Saint-Arneault French fries, regular cut
  • 250 g 2-year-old cheddar, grated or in small dice
  • shredded meat from 4 duck legs (or chicken legs)

 

For the sauce

  • 1 Tbsp. butter
  • 2 French (grey) shallots, chopped
  • 80 ml red wine
  • 80 ml cognac or brandy
  • 800 ml of your favourite demi-glace or poutine sauce
  • 1 tsp. peppercorns, cracked
  • 2 tsp. pink peppercorns or a peppercorn blend*
  • 100 ml cooking cream (15%)

 

DIRECTIONS

*Soak the pink peppercorns in red wine for 24 hours in advance to soften.

 

For the sauce:

  • Melt 15 ml (1 Tbsp.) butter in a saucepan and sauté the shallots and cracked peppercorns.

 

  • Flambé with brandy, add the red wine and pink peppercorns and reduce by half.

 

  • Add the demi-glace sauce and cream. Simmer for 15 minutes or until the pink peppercorns are tender.

 

  • Keep hot.

 

For the poutine:

  • Cook the French fries in a fryer or in the oven, depending on the type. Place them on a large baking sheet and keep hot in the oven.

 

  • To assemble, layer French fries, shredded duck and cheese; repeat. Top the poutine with the pepper sauce.

 

 

Enjoy !

Find out more about fine cuisine at Le Groupe Maurice.

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