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Poutine Style French Fries with Green Peppercorn Sauce and Bleu Cheese Crumbles

Chef's Tip Option - garnish with 1/2 teaspoon of fresh, chopped thyme leaves.


  • 4 oz. LW Private Reserve® 3/8" Regular Cut Fries (Item #32L), cooked
  • 1 Tbsp olive oil
  • 3 Tbsp. chopped shallot
  • 1/4 cup sliced white mushrooms
  • 1 cup beef stock
  • 1/2 cup heavy cream
  • 1/4 cup brandy
  • 2 Tbsp red wine
  • 2 Tbsp green peppercorns in brine, drained
  • 1/4 cup bleu cheese crumbles


To a hot saucepan, add olive oil.  Add shallots and mushrooms, cook 2-3 minutes until soft and caramelized.  Add beef stock, bring to a boil and cook until reduced to 1/4 cup or approximately 10 minutes.  Add cream, brandy, red wine and green peppercorns.  Cook until slightly thickened, about 3 minutes.  Season with salt and pepper. Place fries alongside steak or chicken filet.  Drizzle with sauce and top with bleu cheese crumbles.


Serves 1

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