Time 25m Yield 4 servings. Number Of Ingredients 7 Steps:
In a large bowl, combine the first six ingredients; toss to coat. Arrange steak fries in a single layer in a greased 15x10x1-in. baking pan. , Bake at 450° for 15-20 minutes or until lightly browned. Sprinkle with cheese.
Time 20m Yield 2 to 4 servings Number Of Ingredients 7 Steps:
Place a baking sheet in the oven and preheat the oven to 425 degrees F. Put the fries in a large bowl and drizzle with the oil. Sprinkle with the onion powder, garlic salt and pepper and toss to coat. Remove the baking sheet and spread the fries onto it. Bake according to the package instructions. Transfer to a bowl, toss with the parsley and season with salt if needed.
Time 30m Yield 4 servings Number Of Ingredients 5 Steps:
Preheat oven to high. Cut potatoes and spread out on a cookie sheet. Coat potatoes with extra-virgin olive oil, dried herbs and steak seasoning or, salt and pepper. Spread potatoes to the corners of the cookie sheet. Cook potatoes in very hot oven 25 minutes. Turn potatoes once, half way in the cooking process. Serve fries hot from the oven.
Time 35m Yield 4 Number Of Ingredients 5 Steps:
Preheat the oven to 500 degrees F (260 degrees C). Mix olive oil and grill seasoning together in a large bowl. Add potato wedges and toss to coat. Line 2 baking sheets with aluminum foil. Crumple up foil slightly and grease with cooking spray. Arrange potato wedges on the foil so that they are not touching and have enough room to cook. Bake in the preheated oven, turning once, until brown and crispy, about 25 minutes.
Time 34m Yield 4 Number Of Ingredients 10 Steps:
Heat vegetable oil in a heavy skillet over medium-high heat. Cook steaks to desired doneness, about 5 minutes per side for medium; an instant-read thermometer inserted into the center should read 130 degrees F (54 degrees C). Transfer steaks to a plate to rest. Place shallots in the skillet and cook until beginning to soften, about 2 minutes. Pour wine into the skillet and bring to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon. Add broth and anchovy; cook until thickened to sauce consistency, 2 to 3 minutes. Remove skillet from heat; whisk butter in gradually. Stir parsley, chervil, and thyme into the sauce. Puree sauce in the skillet with an immersion blender until smooth. Cut steaks into thin slices across the grain; spoon sauce over slices.
Yield Makes 1 cup Number Of Ingredients 10 Steps:
In a medium bowl, combine butter, chervil, tarragon, chives, parsley, thyme, garlic, shallots, pepper, and salt. Mix until thoroughly combined. Transfer butter mixture to a piece of plastic wrap. Roll up to form a cylinder, twisting ends of plastic wrap to seal. Refrigerate until firm, at least 1 hour and up to 1 week.
