ABSOLUTELY (POSITIVELY) THE BEST CHICKEN FRIED STEAK
2 tsp. salt
1 tsp. paprika
1 tsp. ground Guajillo chile pepper
1 tsp. ground arbol chile pepper
1 tsp. ground New Mexico chile pepper
1 tsp. garlic powder
1/2 tsp. onion powder
1/2 tsp. black pepper
1/2 tsp. white pepper
1/2 tsp. ground cumin
1 lb. beef tenderloin or filet (cut into four slices)
1 C. all-purpose flour
1/4 C. milk
2 C. vegetable oil
1/2 C. chopped shallots
1 1/2 C. chicken stock
1 c. heavy cream
2 T. chopped fresh parsley
You know this is going to be great when the first thing ya read is
â€œTake a Beef Tenderloinâ€ -
Combine the seasoning mix thoroughly in a small bowl. Makes
about 3 tablespoons.
Place your sliced meat on a flat surface and pound each steak
with a meat mallet or the edge of a saucer (make sure you keep
turning the steak as you pound). It helps loads if you place the
meat between sheets of waxed paper. Pound until the pieces
are 1/4-inch in thickness.
Sprinkle 1/2 a teaspoon of seasoning mix on each side of steak.
Make sure you rub it in with your fingers.
Combine 3/4 cup of flour with 1 1/2 teaspoons of the seasoning
mix in a shallow bowl. Whisk the dry ingredients until combined.
Whisk together the egg and the milk in a shallow bowl until frothy
and a pale yellow.
Heat the vegetable oil in a heavy skillet over high heat until very
While oil is heating, dredge the steaks; one-at-a-time, in the
seasoned flour, then let them soak a minute or two in the egg
mixture. Dredge them in the flour (again) pressing the steaks
into the flour to make sure they are coated.
Immediately place the steaks in the hot oil and cook, until
browned, about 2-3 minutes. YOU DONâ€™T NEED TO TURN
THEM IF THE OIL FULLY COVERS THE TOP OF THE STEAK.
Remove steaks and place in a preheated 180ÂºF oven.
Pour off all but 1 tablespoon of oil from the skillet, leaving residue
juices from the meat and any brown crust that remained on the
bottom of the pan. Return pan to hot burner and as soon as the
remaining oil starts to sizzle, add the shallots and cook until
golden brown, about 3 minutes.
Add all remaining flour to the chicken stock and whisk until fully
mixed. Add any remaining seasoning mix to this stock. Pour this
into the shallots and continue to whisk to make sure there are no
Add the cream and the parsley and bring to a boil and cook
1 minute . . . always whisk when you add new ingredients.
Place the steaks from the oven on a white platter and pour the
gravy over the top. Garnish with a couple of sprigs of fresh parsley
and two red carnation buds.
NOTE: All the ground chile peppers I have listed are readily
available in most Latino food sections of major grocery stores.
They are sweet spices rather than hot spices.