Featuring: Crispy PEI potato fries, free range top sirloin steaks, crumbled gorgonzola cheese, and bacon & mushroom hunter sauce.
Heat oven to 450F
Place crispy PEI potato fries on a non-stick baking sheet, place in oven and bake for 10 minutes
Turn over, and bake another 8-10 minutes or until desired crispness
Season steak with black pepper, salt and garlic powder
Cook on a grill until desired doneness
Cut steak into thin strips or cubes
Place a medium pot over medium-high heat, cook bacon and onions in the olive oil until bacon has slightly browned and onions are soft
Add mushrooms and cook, stirring frequently, until mushrooms are golden brown
Drain any liquid and add tomato paste, thyme and parsley
Cook, stirring frequently, until the tomato paste dissolves
Add red wine and beef broth and cook allowing mixture to reduce and thicken (approximately 15 minutes)
Stirring frequently, add sour cream and cook for 2-3 minutes until sauce fully reheats
Sauce is ready. Reduce heat to low and remove from stovetop
Ingredients
Directions
Heat oven to 450F
Place crispy PEI potato fries on a non-stick baking sheet, place in oven and bake for 10 minutes
Turn over, and bake another 8-10 minutes or until desired crispness
Season steak with black pepper, salt and garlic powder
Cook on a grill until desired doneness
Cut steak into thin strips or cubes
Place a medium pot over medium-high heat, cook bacon and onions in the olive oil until bacon has slightly browned and onions are soft
Add mushrooms and cook, stirring frequently, until mushrooms are golden brown
Drain any liquid and add tomato paste, thyme and parsley
Cook, stirring frequently, until the tomato paste dissolves
Add red wine and beef broth and cook allowing mixture to reduce and thicken (approximately 15 minutes)
Stirring frequently, add sour cream and cook for 2-3 minutes until sauce fully reheats
Sauce is ready. Reduce heat to low and remove from stovetop