Food Network: Grilled Sirloin Steak with Summer Vegetable Ragout and Steak Fries

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Grilled Sirloin Steak with Summer Vegetable Ragout and Steak Fries
Recipe courtesy Clyde's of Georgetown

Ingredients
Tomato Mushroom Sauce:
1 tablespoon olive oil
1tablespoon chopped garlic
1 tablespoon chopped shallots
1/2 cup corn kernels
2 blue foot mushrooms, sliced (substitute white mushrooms or shiitake mushrooms)
1 cup demi-glace
6 sun gold tomatoes, halved (substitute: any yellow cherry tomato)
6 sweet 100's tomatoes, halved
1 tablespoon whole butter
1 Idaho potato
1 cup raw spinach
1 red onion, julienned
A1 Ranch Dressing, recipe follows
8 ounces grilled sirloin steak

Directions
Tomato mushroom sauce: Saute the garlic and shallots in olive oil until
tender, about 4 minutes. Add the corn, mushrooms, and demi-glace and bring to a simmer. Reduce by
1/4. Add tomatoes and remove from heat. Swirl in whole butter and add salt and pepper, to taste.
Tom's Steak Fries: Place potato in salted, cold water and bring to a boil. Reduce heat and simmer
for approximately 20 minutes. Drain and cool potato. Quarter and deep-fry until golden brown. Season
with salt and pepper.
To assemble dish: Place grilled steak in the center of the dish. Spoon vegetables and sauce over the
steak. Top with spinach and onion and drizzle with A1 dressing.
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided
by a restaurant. The FN chefs have not tested this recipe, in the proportions indicated, and
therefore, we cannot make any representation as to the results.

A1 Ranch Dressing:
1 cup ranch dressing
1/4 cup A1 steak sauce

2 tablespoons pommery mustard
Salt and pepper

Mix together all of the ingredients, to taste.