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Steak Frite




Source of Recipe


Internet


List of Ingredients




4 strip steaks, 3/4 to 1-inch thick
salt & black pepper
1 tablespoon butter
1 tablespoon olive oil
1/4 cup cognac
1/4 cup shallots, finely chopped
1/2 cup dry red wine



Recipe



Trim excess fat from the steaks. Sprinkle with salt and pepper. Heat the butter and olive oil in a large skillet over medium-high heat. Add the steaks and cook for 2 to 3 minutes, until nicely browned. Turn the steaks over, reduce the heat to medium and cook for 2 to 4 minutes more, or until the steaks reach the desired doneness.

Remove the skillet from the heat and pour the cognac over the steaks. Using a long match, quickly set aflame and shake the skillet until the flame dies. Remove the steaks to a warm platter and cover with aluminum foil. Return the pan to medium heat and add the shallots. Cook, stirring until softened, 1 to 2 minutes. Add the red wine to the skillet and raise the heat to medium-high. Stir occasionally until the wine sauce reduces by half, about 2 minutes.

Arrange steaks on dinner plates. Pour some of the wine sauce over each and serve with French fries. (See recipe below.) Serves 4.

Frites (French Fries)

3 large russet potatoes (2 to 2 1/2 pounds)
2 24-ounce bottles peanut oil (approx.)
sea salt

Peel the potatoes and slice lengthwise, into 1/4-inch thick slices. Cut the slices into 1/4-inch strips. Place them in a bowl and rinse with cold water until the water is clear. Immerse the potatoes in a pan of ice water. Cover and refrigerate for about 1 hour.

While the oil is heating (see directions below), drain the potatoes well, wrap them in heavy-duty paper towels and pat completely dry. (Moisture on the potatoes will cause them to pop and splatter when placed in hot oil.)

Heat the peanut oil over medium-high heat in a 5-quart pan or Dutch oven. (Fill the pan no more than half way up to avoid hot oil bubbling over when potatoes are added.) When the oil is hot enough to sizzle, add the potatoes using a large slotted spoon or Chinese skimmer to lower them into the pan. Fry the potatoes, turning occasionally, just until they begin to color (do not let them brown), about 5 to 6 minutes. The fries should still be fairly limp. Using the slotted spoon or skimmer, remove them from the pan and drain them on a large paper bag (flattened or torn open). Let the fries rest for 10 to 15 minutes. (Be sure to remove the pan of hot oil from the heat source.) Just before serving time, re-heat the oil over medium-high heat. When hot, return the fries to the oil. Fry until they are golden brown, 2 to 3 minutes. Remove the fries and drain them on a clean paper bag. Sprinkle with sea salt, to taste. Serve immediately. Serves 4.