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Steak Frites

Name: Steak Frites
Total time: 45m
Yield: 2 servings
Cuisine: France
Ingredients: 2 entrecôte steaks (250g each); 800g Bintje or Yukon Gold potatoes; Neutral oil for frying; Butter, shallot; Cognac or red wine; Beef stock, Dijon, cracked pepper; Salt, parsley

Pan-seared entrecôte with a peppery pan sauce and crisp twice-fried pommes frites.

45m 2 servings Medium

Ingredients

• 2 entrecôte steaks (250g each)
• 800g Bintje or Yukon Gold potatoes
• Neutral oil for frying
• Butter, shallot
• Cognac or red wine
• Beef stock, Dijon, cracked pepper
• Salt, parsley

Method

Step 1 of 425%

Cut potatoes into batons; blanch-fry at 150°C 6 min, drain and rest.

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1
Cut potatoes into batons; blanch-fry at 150°C 6 min, drain and rest.
2
Season steaks generously; sear in butter 2 min per side; rest.
3
Sweat shallot, deglaze with cognac, add stock and pepper; mount with butter.
4
Second-fry potatoes at 190°C until golden; salt, plate with steak and sauce.