Good Morning America Recipes

Chef Spike Mendelsohn's Portabella Steaks and Fries

Delicious, satisfying and filling!

PHOTO: Chef Spike Mendelsohns Portabella Steaks and Fries
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Servings:4
Cook Time: min

Great for everyone -- especially for vegetarians who are still seeking the Steak Frites experience.

Ingredients

  • For the mushrooms:
  • 12 medium to large portabella mushrooms
  • 1 cup Olive Oil
  • ½ cup Dry Sherry
  • ¼ cup Brandy
  • 1 cup Madeira
  • 2 tablespoons Montreal Steak Seasoning
  • 1 tablespoon Balsamic Vinegar
  • 4 Sprigs Thyme leaves
  • Chopped Parsley to garnish
  • Chopped Tarragon to garnish
  • Salt
  • Pepper
  • For the Fries:
  • 4 pounds Idaho potatoes (usually a potato a person)
  • 1/2 cup chopped fresh Parsley
  • 1/2 cup chopped fresh Tarragon
  • 1/4 cup sea salt
  • Canola oil for deep-frying
  • For the Sriracha Béarnaise Sauce Recipe (makes 1 ½ cups) OR Just use store bought powder packet
  • ½ lb (2 sticks) unsalted butter
  • 4 large egg yolks
  • 1/3 cup dry white wine
  • 4 white peppercorns, crushed
  • 2 tablespoons fresh French tarragon leaves
  • 4 shallots, finely chopped
  • ¼ cup white wine vinegar
  • ¼ teaspoon salt
  • Pinch of cayenne pepper
  • Cooking Directions

    To make the Portabellas:

    Slice your portabellas in half.

    Mix all liquid ingredients and add sliced portabellas. Let marinate for a least an hour. The longer you marniate the deeper the flavor.

    Take the portabellas out to the marinate and toss them with Montreal Steak Seasoning, thyme, parsley and tarragon. Grill on each side on med-high heat until tender.

    Serve with frites (directions below)

    For the Village Fries with Sriracha Bernaise Sauce

    Wash and scrub potatoes under cold running water. Pat dry with paper towels. Cut in half lengthwise, then into long strips about 1/4-inch thick.

    In a deep pot or deep-fat fryer, heat about 3 inches of oil until a thermometer reads 250°. Line a metal tray or baking sheet with paper towels.

    Add one handful of the potatoes to the pot. Fry until tender but have no color. Remove with a slotted spoon. Drain on the paper towels. Repeat the procedure until all the strips are cooked. Refrigerate until cool.

    Reheat the oil to 350°. Line the metal tray with fresh paper towels.

    Add the cooled potatoes a few handfuls at a time and fry until golden and crispy. Remove with a slotted spoon. Drain on the paper towels. Toss with the tarragon, parsley and salt while the slices are still hot. Serve immediately.

    For the Sriracha Béarnaise Sauce Recipe

    In a medium-sized saucepan, melt the butter over medium heat. In a separate medium saucepan, boil the shallots, peppercorns, and tarragon in the vinegar and wine over medium heat. Allow it to reduce to ¼ cup. Strain into a double boiler. Whisk the egg yolks into the vinegar mixture. Place the top of the double boiler over simmering water. (Be careful that the top of the water is below the bottom of the top of the double boiler.) Continually whisk. As soon as the egg yolk mixture thickens, remove from heat and the water. Continue to whisk constantly. Turn off the heat. Put the mixture back above the hot water. The butter should be approximately the same temperature as the yolks, to prevent the sauce from breaking. Slowly whisk in the melted butter, salt, and cayenne pepper.

    Add in Sriracha to taste and desire spice.

    Recipe courtesy chef Spike Mendelsohn.

    This recipe was styled by chef Karen Pickus for "Good Morning America."

    Recipe Summary

    Main Ingredients: portabella mushrooms, idaho potatoes

    Course: Lunch


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