Steak Frites (Steak and Fries)
Steak Frites is basically steak and fries. This classic French dish consists of a pan-seared or grilled steak that is served with shoestring French fries. The idea is to dip the fries into the steak juices on the plate. For this recipe, we will make an herbed béarnaise sauce for dipping.
Directions
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For the Steak
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Allow steaks to come up to room temperature for about 15 minutes.
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Lightly brush both sides of the steaks with olive oil and season with salt and pepper.
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In a skillet over a medium-high heat, add the vegetable oil. Whn it begins to shimmer, place the steaks in the hot pan and cook to your personal taste:
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1½ minutes per side for rare
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2 minutes per side for medium-rare
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2 1/2 minutes per side for medium
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3 minutes per side for medium-well.
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Remove to a plate of board, tent with foil, and to allow the meat to rest for 3 to 5 minutes.
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For the Béarnaise Sauce
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Place a saucepan over a low heat, add the shallot, wine and vinegar, and cook for about 5 minutes, until all the liquid has evaporated, and the shallots are softened. Be careful not to let the shallots burn.
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Scrape the shallots into a food processor along with the egg yolks. Turn on to a medium speed and slowly pour the melted butter through the feeder tube until all the butter is combined with the egg yolks and you have a thickened sauce. Stir in the fresh tarragon and season with salt and pepper.
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For the Frites
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Slice the potatoes lengthways into 1/4-inch-thick fries. Make sure you cut them all the same size, so they fry evenly. Place the potato sticks in a saucepan of boiling water and cook for 3 minutes. Drain, pat dry and leave to cool.
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Place a high sided skillet or sauce pan over medium heat and add 2 inches vegetable oil. Once the oil is hot, fry the frites in batches, turning until they are crispy and golden. Use a slotted spoon to transfer to a baking tray lined with parchment. While hot, toss in salt, pepper, and garlic powder. Sprinkle with chopped parsley.
From Shawnie's class “Modern Parisian Bistro”
