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Yield: Serves 4
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| 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. |
RECIPE INGREDIENTS
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DIRECTIONS
FOR RED WINE BUTTER: In a small saucepan over high heat, combine the shallots and red wine. Bring to a boil and boil until the liquid evaporates completely, about 10 minutes.
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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.
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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 three-fourths 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.
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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 on a deep-fat frying thermometer, or until a crust of bread becomes golden within moments of being dropped into the oil.
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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.
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Using a slotted spatula, transfer the potatoes to paper towels to drain. Let cool completely, 15-20 minutes.
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Bring the oil back to 350 degrees. 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.
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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.
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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.
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Recipe reprinted by permission of Weldon Owen. All rights reserved.
Date Added: 01/01/2008
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Nutrition Facts per Serving
Yield: Serves 4
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| Calories: | 682 |
Fat. Total: | 46g |
Carbohydrates, Total: | 27g |
| Cholesterol: | 146mg |
Sodium: | 389mg |
Protein: | 34g |
| Fiber: | 2g |
% Cal. from Fat: | 61% |
Fat, Saturated: | 0g |
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