Steak with French Fries – Steak Frites is a classic dish that is welcoming and filling at the same time. One of the most favourable recipes when you go out but just as easy to prepare at home. This is a family favourite. In France they prefer smaller steaks but go on quality rather than quality. Worth a try. My wife cooks this for me when she has bad news lol. Whilst the ingredients may appear confusing, they are very simple to use and produce a superb main dish. The fries are best fried twice for that extra crispiness and always make sure you don’t overcook the steak.
Steak with French Fries - Steak Frites
- To prepare the butter, bring the shallots and wine to a boil in a small saucepan over moderate heat.
- Boil until all the wine has evaporated, about 10 minutes.
- Remove from the heat and whisk in the butter, salt, and pepper until the mixture is smooth except for the pieces of shallot.
- Refrigerate for 1 hour before serving.
- To prepare the French fries, soak the potato sticks in cold water for 20 minutes.
- Drain and rinse them, then pat them dry with paper towels.
- Heat at least 3 inches (8 cm) of the oil in a large pot over high heat until it reaches 325F (165C).
- Fry the potatoes in 3 or 4 batches until they are soft and lightly browned, about 7 to 10 minutes.
- Transfer the potatoes to drain on paper towels using a slotted spatula and allow them to cool completely, at least 20 minutes.
- Bring the oil to 375F (190C) and fry the potatoes again until they are crisp and golden brown, about 5 minutes.
- Transfer to paper towels, sprinkle with kosher salt, and keep warm in the oven while the remaining fries cook.
- To prepare the steaks, have the meat at room temperature.
- Heat the olive oil in a large heavy skillet over high heat.
- Season the steaks with salt and pepper and, making sure the pan is very hot, saute the steaks until done to the degree you prefer-about 2 minutes on each side for medium rare.
- Transfer the steaks and fries to warm serving plates and top each steak with 1 to 2 tablespoons (15-30 ml) of the butter.