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New York Strip with French Fries
- Active Time 1h 5m
- Total Time 2h 5m
There are few dishes more frequently associated with classic bistro fare than the deliciously simple Steak Frites. To provide the best flavor and texture to pan-fried steak, the meat should be at room temperature at the start of cooking and the pan must be extremely hot when the meat is added.
- For Red Wine Butter:
- 1/4 cup chopped shallots
- 3/4 cup dry red wine
- 1/2 cup unsalted butter, cut into small pieces
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground pepper
- For French Fries:
- 3 large russet potatoes
- Peanut oil for deep-frying
- For Steaks:
- 4 New York strip steaks or other tenderloin steaks, about 5 oz each
- 2 tablespoons olive oil
FOR RED WINE BUTTER: In a small saucepan over high heat, combine the shallots and red wine. Bring to a boil and continue to boil until the liquid evaporates completely, about 10 minutes.
Place the butter pieces in a bowl, and pour the shallots over them. Add the salt and pepper and whisk until no lumps remain. Cover and refrigerate until the mixture is the consistency of butter, about 1 hour.
FOR FRENCH FRIES: Peel the potatoes and slice lengthwise 1/4 inch thick. Then cut each slice lengthwise into strips 1/4 inch wide. Fill a bowl 3/4 full with water and add the potato strips. Let stand for 15-20 minutes, then drain, rinse and drain again. Repeat the soaking process one more time.
In a deep-fat fryer or a large, heavy-bottomed saucepan, pour in peanut oil to a depth of 3 inches. Heat to 350 degrees F on a deep-fat frying thermometer, or until a crust of bread becomes golden within moments of being dropped into the oil.
Drain the potatoes and pat dry with paper towels. When the oil is hot, working in 2 or 3 batches, slip the potatoes into the oil and fry until they are lightly cooked and soft throughout, 5-7 minutes.
Using a slotted spatula, transfer the potatoes to paper towels to drain. Let cool completely, 15-20 minutes.
Bring the oil back to 350 degrees F. When it is ready, again working in 2 or 3 batches, slip the potatoes into the oil and fry, turning occasionally, until they are crisp and golden brown, about 6 minutes. Using a slotted spoon, transfer the potatoes to a tray lined with paper towels. Keep warm while you cook the remaining potatoes.
While the final batch of potatoes is frying, prepare the steaks. Rub salt and pepper to taste onto both sides of each steak. In a large sauté pan over high heat, warm the olive oil. When the pan is hot, add the steaks and cook, turning once, until done to your liking, 1 1/2-2 minutes on each side for medium-rare.
Transfer the steaks to warmed individual plates. Spoon 1-2 tablespoons of the butter on top of each steak. Sprinkle the French fries with salt and pepper to taste and place a mound of the hot fries alongside each steak. Serve immediately.
Recipe reprinted by permission of Weldon Owen. All rights reserved.
nutrition information per serving
682 calories; 46g total fat; 146mg cholesterol; 389mg sodium; 27g carbohydrates; 2g fiber; 34g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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