When game day rolls around, it’s time to bring out the big guns dishes that are as exciting as the action on the field. Bring on American Wagyu Poutine with Whisky Brown Gravy: a next-level dish that combines crispy, golden fries, tender wagyu beef, squeaky cheese curds, and a rich whisky-infused gravy. This isn’t your average tailgate food, it’s a touchdown that’s guaranteed to wow your crowd.

Whether you’re hosting a tailgate party, “homegating” in your living room, or simply treating yourself, this dish has it all; flavor, texture, and a dash of indulgence. Ready to impress? Let’s dive in!

This isn’t your traditional Canadian style poutine! Elevated with Snake River Farms American Wagyu Black tenderloin pieces bringing that melt-in-your-mouth richness. The homemade fries bring a crispy on the outside texture, but stay fluffy on the inside. What would poutine be without cheese curds? Make sure to use fresh cheese curds, and yes, they should squeak when you bite them. The whisky brown gravy brings a savory flavor with a hint of smoky sweetness that really pushes the dish into the endzone.

American Wagyu Poutine with Whisky Brown Gravy is more than just a snack, it’s a game-changer. Each bite is a perfect mashup of tender beef, crispy fries, and rich, cheesy goodness. It’s a dish that brings people together, whether they’re cheering for the same team or battling it out over fantasy football.

American Wagyu Poutine with Whisky Brown Gravy

Start by slicing your tenderloin pieces into bite-sized chunks and season liberally with SRF Rosemary Roast seasoning. Using a cast iron skillet on your grill or stove, brown the pieces on all sides.

Once the tenderloin pieces are cooked remove from the skillet but leave all of the little brown bits stuck to the bottom. These little brown bits are flavor bombs also known as “fond” and are an important part of making the gravy so flavorful. Start making your gravy at this point.

Adding a little whisky or bourbon to the gravy will kick the flavor into high gear. Continue to stir and whisk the gravy to prevent it from burning. The corn starch and water slurry will help thicken your gravy as it cooks. Be sure to keep a close eye on it to make sure it doesn’t get too thick. You can always add a little extra broth if you need to thin it back out.

Now it’s time to build the poutine! Start with your crispy fries then layer on the steak, cheese curds, and gravy. I like to garnish it with some fresh chopped parsley for a pop of color. You want to make sure the steak is warm and the cheese curds are squeaky. You can akways toss it back on the grill or in the oven for a few minutes to warm up.

So, fire up the grill, gather your friends, and prepare for an MVP-worthy feast. This is one recipe you’ll be making on repeat! Give it a try and let me know how you use it. Tag @thatgrillerguy on social media and show off your creations!

American Wagyu Poutine with Whisky Brown Gravy: The Ultimate Game Day Indulgence

Recipe by That Griller GuyCourse: Recipes, SteakCuisine: American

Servings

servings

Prep time

minutes

Cooking time

minutes

This American Wagyu Poutine combines crispy fries, rich gravy, melty cheese curds and tender Wagyu beef for an unforgettable dish!

Ingredients

For the Tenderloin Pieces:
1 package of SRF American Wagyu Black tenderloin pieces
8 oz fresh squeaky cheese curds (see note)
2 russet potatoes, hand-cut into fries
Chopped fresh parsley for garnish
For the Whisky Brown Gravy:
2 cups beef broth
2 tsp garlic powder
2 tsp onion powder
1 tsp salt
1 tsp cracked black pepper
2 tbsp whisky or bourbon
1 tbsp Worcestershire sauce
¼ cup cold water
3 tbsp cornstarch

Directions

Peel and hand-cut the russet potatoes into fries.
Soak the fries in an ice water bath for 30 minutes to remove excess starch. Dry thoroughly.
Season fries with Snake River Farms Rosemary Roast Seasoning for an extra burst of flavor.
Bake at 400°F for 25-30 minutes, flipping halfway through, until golden and crispy.
Preheat your grill to medium-high heat and place a cast-iron skillet on the grates. (A stovetop works too, but grilling adds extra flavor!)
Cut tenderloin pieces into bite-sized portions.
Add avocado oil to the skillet, then cook the tenderloin pieces to your desired doneness (medium-rare is ideal).
Remove the tenderloin, leaving the flavorful browned bits (fond) in the skillet.
Add beef broth, garlic powder, onion powder, salt, black pepper, whisky, and Worcestershire sauce to the skillet. Stir well.
Bring the mixture to a boil.
In a small bowl, mix cold water with cornstarch to create a slurry.
Gradually whisk the slurry into the skillet until the gravy thickens. Remove from heat.
To assemble the poutine, start by layering the crispy fries, cooked tenderloin pieces, and cheese curds on a platter or sheet pan. Ladle the whisky brown gravy generously over the top, and garnish with fresh parsley.

Notes

If your poutine cools down, pop it back in the oven or on the grill for a quick reheat.
Fresh cheese curds: These should squeak when bitten. If yours don’t, microwave them for 20 seconds to restore their signature texture.
Shortcut option: Use frozen fries for convenience without sacrificing deliciousness.