STEAK FRITES
A ubiquitous Parisian bistro lunch: beautifully rare steak bathed in butter with crispy fries. The arteries that pump my red American blood scream "Sacre Bleu" but my tummy screams "Vive le France".
Provided by TheeBadMonkey
Categories Steak
Time 3h
Yield 2-3 more than stisfying lunches, 2-3 serving(s)
Number Of Ingredients 8
Steps:
- For the Steak:.
- Season steaks with salt and pepper on both sides. If you have time, let the salted steaks sit for 35 minutes in the fridge - they'll be a bit more juicy this way. If not, just season and cook.
- Heat the oil in a cast iron skillet over medium high heat until almost smoking.
- sear the steaks about 4 minutes per side, or until rare to medium rare.
- Remove, set aside and keep warm.
- At this point, you can simply deglaze the pan with your choice of water, wine, or even a combination of pepper, cream, brandy, and mustard and reduce to make a sauce for the steaks, but I prefer just a dab of butter.
- For the Frites:.
- Peel and cut the potatoes into about 1/4' matchsticks.
- Soak in cold water for at least 2 hours - overnight is fine.
- Drain the potatoes and transfer to large bowl. Toss with the cornstarch. Transfer to wire rack on rimmed baking sheet. If that's too much work, I sometimes just dry them on paper towels --
- Heat the peanut oil to 330 degrees F.
- Fry in a few batches for about 3 minutes - until it's partially cooked, but not yet browned.
- Remove each batch to drain on paper towel.
- Raise the temperature of the oil to about 375 degrees F.
- Fry potatoes again in batches for 1 or 2 minutes, or until golden and crispy - this will ensure that you have fries that will stay crispy, even if the butter gets to them.
- Serve immediately, go to confession*.
- *optional.
Nutrition Facts : Calories 4923.8, Fat 458.1, SaturatedFat 82.3, Cholesterol 30.5, Sodium 148.9, Carbohydrate 200.7, Fiber 24.4, Sugar 8.6, Protein 22.5
STEAK FRITES WITH RED WINE REDUCTION
Steak frites is an iconic restaurant dish but making it at home doesn't have to be hard. This version gives you a step-by-step game plan for frying the potatoes, searing and roasting the steaks and preparing a delicious wine-and-shallot sauce. It's bound to be a showstopper on your family's dinner table.
Provided by Elena Besser
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 425 degrees F. Line a rimmed baking sheet with paper towels or a wire rack.
- Bring a large pot of water to a boil and heavily season it with salt until it tastes like the sea. Add the sliced potatoes and boil until tender and a paring knife easily pierces the potatoes, about 5 minutes. Carefully remove the slices from the pot with a slotted spoon and lay on the prepared baking sheet to dry, about 5 minutes.
- Meanwhile, pour about 1 inch of the oil into a Dutch oven. Heat over medium-high heat until it registers 350 degrees F on a deep-fry thermometer.
- Once dried, fry the potatoes in batches, turning them occasionally, until golden brown, 6 to 7 minutes. Drain the fries on the paper towels or wire rack. Transfer to a large bowl. Set aside a little of the parsley for garnishing the steaks. Add the remaining parsley to the bowl along with salt and pepper to taste and toss.
- Meanwhile, heat a large cast-iron skillet over medium-high heat until almost smoking. Season all sides of the filets with salt and use your hands or a pastry brush to coat them with oil. Sear until browned, 2 to 3 minutes per side. Immediately transfer the skillet to the oven and roast until an instant-read thermometer inserted into the middle of each steak registers 125 to 130 degrees F for medium-rare, 5 to 7 minutes. Remove the steaks from the oven and set aside on a plate to rest for 5 minutes before serving.
- Combine the wine, vinegar, thyme and shallots in a small skillet over medium-high heat. Boil until the wine is reduced by half, about 6 minutes. Reduce the heat to low, remove and discard the thyme and stir in the heavy cream. Stir in the butter a chunk or two at a time until melted. Season with salt and pepper and set aside.
- Place the steaks and fries on plates. Drizzle the steaks with the sauce, sprinkle with the reserved parsley and serve immediately.
STEAK-FRITES WITH SHALLOT GLAZE
Chef Michel Richard offers this recipe for the bistro classic.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes
Number Of Ingredients 11
Steps:
- Boil shallots with red-wine vinegar in a heavy, small saucepan until the mixture is reduced to a glaze. Add wine, and boil until sauce is syrupy. Add chicken stock, garlic, and soy sauce, and boil until it has reduced and thickened to a saucelike consistency. Season with salt and pepper. (This can be prepared several hours ahead, cooled, covered, and set aside at cool room temperature, or refrigerated.)
- Season steak with salt and pepper. Place a heavy cast-iron skillet over medium-high heat, and film with oil. Sear both sides of steak in skillet, and place in a 300 degree oven, and cook until steak is medium rare. Transfer steak to a cutting board, and let it rest 5 minutes. Meanwhile add shallot glaze with butter to skillet to deglaze.
- Slice steak diagonally crosswise. Overlap the slices on a plate and pour the glaze over the steak. Serve immediately with frites.
STEAK FRITES WITH SHALLOT PAN REDUCTION
Make and share this Steak Frites With Shallot Pan Reduction recipe from Food.com.
Provided by IngridH
Categories Lunch/Snacks
Time 50m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 450°F.
- Arrange potatoes on a baking sheet (or two if necessary) in a single layer. Coat with cooking spray and sprinkle with 1/4 teaspoon salt.
- Bake at 450F for 40 minutes or until golden brown, stirring potatoes halfway through.
- Remove from oven when done, and toss with 1 teaspoon of thyme.
- Heat a heavy skillet over medium high heat.
- Coat with cooking spray.
- Sprinkle steak with 1/4 teaspoon salt and 1/4 teaspoon pepper.
- Add steak to the hot pan, saute 3 minutes on each side, or until desired degree of doneness.
- Remove from pan and keep warm.
- Add shallots to the pan, and saute for 2 minutes.
- Add the brandy, and bring to a boil, loosening any brown bits on the bottom of the pan.
- Add the broth, mustard, and remaining thyme.
- Bring to a boil, then cook until reduced to 2/3 cup.
- Add remaining salt and pepper, then whisk in the butter.
- Slice the steak across the grain. Place on a serving plate, and top with the pan sauce.
PAN-FRIED STEAKS WITH SHALLOT-GORGONZOLA BUTTER
Steps:
- Using fork, mix 4 tablespoons butter, Gorgonzola cheese, shallots and chives in small bowl until well blended. Season with salt and pepper. Divide mixture into 8 equal pieces; form into balls. Cover and refrigerate until cold. (Can be prepared 1 day ahead. Keep refrigerated.)
- Melt 1 tablespoon butter in each of 2 heavy large skillets over high heat. Sprinkle steaks with salt and pepper. Add 2 steaks to each skillet and cook to desired doneness, about 3 minutes per side for medium-rare. Transfer steaks to plates. Top each with 2 balls of shallot-Gorgonzola butter and serve.
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STEAK FRITES WITH SHALLOT PAN REDUCTION RECIPE
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- Arrange potatoes in a single layer on baking sheets. Coat with cooking spray; sprinkle with 1/4 teaspoon kosher salt. Bake at 450° for 40 minutes or until golden brown, stirring potatoes and rotating pans halfway through. Toss potatoes with 1 teaspoon thyme.
- Heat a 12-inch heavy nonstick skillet over medium-high heat. Coat pan with cooking spray. Sprinkle both sides of steak with 1/4 teaspoon kosher salt and 1/4 teaspoon black pepper. Add steak to pan; sauté 3 minutes on each side or until desired degree of doneness. Remove from pan; keep steak warm.
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