Bring a little luxury to your Friesgiving celebration with a build-your-own fry bar featuring three varieties of crispy McCain fries. From savoury steak with creamy peppercorn sauce to caviar and crème fraîche or truffle Parmesan, this interactive spread lets guests create their own delicious combinations.
Ingredients
For the Fries
- 1 bag McCain Craft Beer Battered Thin Cut Fries
- 1 bag McCain Craft Beer Battered Potato Slices
- 1 bag McCain Sweet Potato Crinkle Cut Fries
For the Steak & Peppercorn Sauce
- 12 oz (340 g) New York strip steak
- 1 tbsp unsalted butter
- Salt and freshly ground black pepper, to taste
- 1 small shallot, finely minced
- 1 tbsp cracked black peppercorns
- ½ cup beef broth
- ½ cup heavy cream
For the Caviar & Crème Fraîche
- ½ cup crème fraîche
- 1 oz (28 g) caviar or fish roe
- 2 tbsp finely chopped fresh chives
For the Truffle Parmesan
- ½ cup finely grated Parmesan cheese
- 1 tsp truffle oil
- 1 tbsp finely chopped fresh parsley
- Flaky salt, to taste
Directions
- Prepare the McCain fries: Preheat the oven and bake each fry on its own sheet pan in a single layer, following the package directions, until golden and crispy.
- Cook the steak: While the fries cook, season the New York strip steak with salt and freshly ground black pepper. Melt the butter in a skillet over medium-high heat. Add the steak and sear for approximately minutes per side, depending on thickness and desired doneness. Use an instant-read thermometer to check the internal temperature. Transfer to a cutting board and rest for minutes before slicing into bite-sized pieces.
- Prepare the peppercorn sauce: In the same skillet, add the minced shallot and cracked black peppercorns. Cook over medium heat for approximately minute, stirring frequently, until fragrant. Add the beef broth and simmer for minutes. Stir in the heavy cream and continue simmering for minutes, or until slightly thickened. Remove from heat and keep warm.
- Prepare the caviar topping: Spoon the crème fraîche into a small serving bowl. Arrange the caviar or fish roe and finely chopped chives in separate small bowls. Keep refrigerated until ready to serve.
- Prepare the truffle Parmesan topping: In a small bowl, combine the grated Parmesan, truffle oil and chopped parsley. Toss gently until evenly combined.
- Assemble the fry bar: Arrange the hot, crispy McCain fries in separate serving bowls, trays or individual serving vessels. Place the steak bites and warm peppercorn sauce alongside the McCain Craft Beer Battered Thin Cut Fries, the caviar or fish roe, crème fraîche and chives alongside the McCain Craft Beer Battered Potato Slices, and the truffle Parmesan mixture alongside the McCain Sweet Potato Crinkle Cut Fries.
- Serve: Invite guests to build their own combinations, adding their preferred toppings to the hot fries. Finish with flaky salt, if desired, and serve immediately.