American Wagyu Poutine
Preheat your grill for medium to high, direct, heat. Then preheat your favorite cast iron skillet. (You can use your stove for this part, but I prefer to use my grill).
Prepare your favorite French fries in the oven. You want to make sure your fries are crispy; you do not want to start with soggy fries. For added flavor, season your fries with Snake River Farms Signature Steak Seasoning.
While the grill is preheating cut your tenderloin pieces into bite size portions.
Add your favorite high heat cooking oil to the skillet, I like to use avocado oil.
Add your tenderloin pieces to the skillet and cook to desired doneness (I prefer medium rare).
Remove the cooked tenderloin pieces from the skillet, but be sure to keep the crispy brown bits or fond in the skillet.
Bourbon Brown Gravy
Add the beef broth to same skillet, garlic powder, onion powder, salt, black pepper, bourbon, and Worcestershire sauce to the skillet and stir.
Bring the broth mixture to a boil.
While the broth mixture is boiling make a slurry with the cold water and corn starch.
Whisk in the corn starch slurry to the broth mixture and continue to whisk until the gravy thickens, then remove it from the heat.
Assemble the poutine by layering the fries, tenderloin pieces and cheese curds on a platter or sheet pan. I like layering on a platter that can be placed in the oven or back on the grill if I need to reheat.
Ladle the Bourbon Brown Gravy onto the poutine and garnish with fresh parsley.
Note: Fresh cheese curds should squeak when you chew them, if you are unable to find “squeaky” cheese curds in your area, place them on a microwave safe plate and microwave them for 20 seconds.
