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Servings: 2
Prep Time: 30 minutes, overnight freeze if making frites from scratch
Cook Time: 30 minutes
Ingredients:
Frites Option 1 - From Scratch:
1.5 lb (680g) russet potatoes
3.5 quarts (3.3L) water
2 teaspoons (10g) baking soda
1 tablespoon (15g) white vinegar
1.5 tablespoons (15g) kosher salt, plus more for seasoning
½ cup (95g) potato starch, for dredging
3 quarts (2.8L) vegetable oil or canola oil, for frying
Kosher salt, to taste
Frites Option 2 - Frozen:
Frozen fries, “fast food” or thin cut
3 quarts (2.8L) vegetable oil or canola oil, for frying
Kosher salt, to taste
Steak:
2 large (1.5-2 inch thick) New York Strip Steaks, room temperature
Kosher salt and black pepper, to taste
2 tablespoons (30mL) vegetable oil
4 cloves garlic, lightly crushed and left whole
10 sprigs thyme
¼ cup (56g) unsalted butter, for basting
2 tablespoons (6g) fresh chives, thinly sliced for garnish
Flakey salt, for finishing
Sauce Option 1 - L’Entrecote Steak Sauce:
1 medium shallot, thinly sliced
3 cloves garlic, thinly sliced
1 cup (224g) unsalted butter
2 teaspoons (6g) capers
2 tablespoons (30g) dijon mustard
1 tablespoon (15mL) shirodashi
2 teaspoons (10mL) Worcestershire sauce
1 teaspoon (5mL) white vinegar
5 sage leaves
7 basil leaves
1 egg yolk
6 anchovy filets
¼ cup (10g) fresh parsley or chervil leaves, finely chopped
¼ cup (10g) fresh tarragon leaves, finely chopped
Kosher salt and pepper, to taste
1 tablespoon (3g) chives, thinly sliced
Sauce Option 2 - au Poivre:
2.5 tablespoons (35g) unsalted butter
1 tablespoon (12g) black peppercorns, coarsely cracked
1 shallot, finely diced
2 cloves garlic, thinly sliced
¼ cup (59mL) brandy, cognac, or whisky
½ cup (118mL) beef stock
½ cup (118mL) cream
2 tablespoons (28g) unsalted butter, cold
1.5 teaspoons (8mL) Worcestershire sauce
Kosher salt, to taste
Directions:
Frites Option 1 - From Scratch:
Over medium high heat, bring a 6 quart pot filled with the water to a boil. To the boiling water, add the baking soda, vinegar, and salt.
Peel the potatoes and cut them into ¼ inch planks. Cut the planks vertically into ¼ inch sticks. Alternatively, use a french fry press. Add the potatoes to the boiling water and cook for 1-3 minutes, or until nearly cooked through, but not quite enough to break easily when bent. Transfer to a baking sheet lined with a wire rack and let cool. Pat dry with paper towels.
In a medium sized mixing bowl, toss the fries with the potato starch until thoroughly coated, making sure to shake off the excess. Transfer to a baking sheet and freeze overnight.
Heat a 6 quart Dutch oven filled with the vegetable oil or canola oil, ensuring it doesn’t go beyond about halfway up the sides of the pot, over high heat to 315°F (157°C). Add the frozen parcooked fries and cook for 2-3 minutes, or until the bubbling subsides. They should not develop any color at this stage. Remove the fries using a spider to a baking sheet lined with a wire rack.
Pause here to cook the steaks and sauces and only continue to step 6 once the steaks are resting. For best results, place the tray of par-fried fries back into the freezer until ready to use.
Increase the oil temperature to 350°F (177°C). Return the fries to the pot and fry for about 1 minute, or until golden and crispy. Using a spider, remove the fries to a medium sized mixing bowl. Season immediately with salt and toss to combine.
Frites Option 2 - Frozen:
Heat a 6 quart Dutch oven filled with the vegetable oil or canola oil, ensuring it doesn’t go beyond about halfway up the sides of the pot, over high heat to 350°F (177°C).
Pause here to make the steaks and sauces and only continue to step 3 once the steaks are resting.
Cook the fries from frozen for 2-3 minutes, or until golden and crispy. Using a spider, remove the fries to a baking sheet lined with a wire rack. Season immediately with salt. Be careful not to over season with salt as frozen fries often come pre-salted.
Steak:
Remove the steaks from the fridge and leave out at room temperature for 30 minutes before cooking to allow them to properly temper. Using a knife, gently score the fat cap, without cutting into the meat. Pat the steaks completely dry with paper towels.
Place a 12” stainless steel skillet over medium high heat. Once hot, add the vegetable oil, swirling around the pan to coat. When the oil just begins to smoke, season all sides of the steaks generously with salt and pepper. Lay the steaks in the pan facing away from you to avoid splashing hot oil on yourself. Press the steaks very firmly into the pan to prevent curling and ensure even browning. Sear for 2-3 minutes or until a golden-brown crust is formed
Flip and sear the other side for an additional 1 minute. Push the steaks to the far edge of the pan, lower the heat to medium, and turn the fat cap towards the edge of the pan. Tilt the pan away from you and hold until the fat cap is golden brown.
Once nicely colored, lower your heat to medium and add the garlic, thyme, and butter. Slide the steaks towards the far side of the pan, tilt the pan towards yourself, and, using a large spoon, baste repeatedly until the internal temperature reaches medium-rare, or 135°F. If you wish for your steaks to be more cooked, simply keep basting until it reaches your desired doneness.
Remove the steaks to a baking sheet, pour basting liquid over top, and let rest for at least 5 minutes.
Sauce Option 1 - L’Entrecote Steak Sauce:
Add a ¼ of the butter to a sauce pot set over medium heat. Once the butter is melted and bubbling but not brown, add in the shallot and garlic. There should not be much of a sizzle - we are trying to sweat the vegetables, not saute. Season lightly with salt. Reduce the heat to medium low and cook, stirring often, until softened, about 2-4 minutes. Melt the rest of the butter in the microwave or in a separate pot on the stove. Cut off the heat and pour the vegetable mixture into a blender.
Add the capers, dijon mustard, shirodashi, Worcestershire, white vinegar, sage, basil, egg yolk, anchovies, ⅔ of the chopped tarragon, and ⅔ of the chopped parsley. Season to taste with salt and pepper lightly and blend on high until as smooth as possible. Reduce blender speed to medium, and slowly drizzle in the melted butter until the sauce is thickened and light green in color. You may not need to use all of the melted butter. Pour the sauce into a small mixing bowl. Stir in the remaining tarragon and parsley as well as the chives. Season to taste with salt, pepper, and white vinegar.
Sauce Option 2 - au Poivre:
In a medium sauce pot, add the butter and set over medium heat. Once the butter is melted and bubbling, add the peppercorns, stirring often, and toast until fragrant, about 30 seconds.
Add the shallots and garlic, season with salt, saute, and stir occasionally until the vegetables are completely softened, about 2 minutes.
Increase the heat to medium high and carefully deglaze the pan with the liquor of your choice. The pan may flare up so be cautious when adding. Reduce until 80% of the liquid has evaporated, about 1-2 minutes. Add the beef stock, bring to a boil, and reduce by half, about 2 minutes. Finally, add the heavy cream, and reduce until slightly thickened, about 1 minute.
Cut the heat and add the remaining butter, swirling until melted and emulsified. Stir in the Worcestershire sauce. Season to taste with salt.
Serving:
Once the steaks are rested, place a heaping pile of your hot fries on one side of the plate. Thinly slice your steaks against the grain. Fan out the steaks and place alongside the fries. Generously spoon the sauce of your choice over the steaks. Garnish the steaks with the chives and flakey salt. Serve and enjoy.
