Bistro Steak Frites
How we make it.
Steak
2 filet mignons
Kosher salt, to taste
Black pepper, to taste
2 tablespoons butter, one per steak
Season your filets with salt and pepper, to taste, and allow to sit at room temperature for 20 minutes. Heat a cast iron skillet on medium high heat until smoking. Add steaks to the pan, searing each side for 2 minutes each, including the edges around the filet and finishing with a minute more on each side. This will be about 10 minutes total for medium rare. Once cooked to desired doneness, place filets on a plate and top each steak with a tablespoon of butter, covering with aluminum foil while resting for 5 minutes before serving.
Note: The above recipe intends to produce a medium rare steak. If you are a meat thermometer person, which I am obviously not, here are the temps for desired doneness:
Medium rare: 130-135°
Medium: 135-145°
Medium well: 145-155°
Frites
1 Russet potato (the baked potato kind)
2 cups light olive oil
Kosher salt, to taste
Black pepper, to taste
Wash and peel potato. Slice off each end then slice into potato sticks about a quarter inch thick. Place potato sticks into a bowl of cold water and refrigerate for an hour. Drain and dry thoroughly on a baking sheet covered in paper towels. Add olive oil to a medium sized pot and heat to around 300 degrees over medium high heat (takes about 5 minutes). Add half of the potatoes and cook for 5 minutes. Remove from oil and set aside on a paper towel covered baking sheet until ready for the final frying. Repeat with the other half. Once all of the frites are done with their first fry, you can refrigerate them if it will be a while before the final fry. Once ready to fry crispy, reheat the same oil on high, this time to 350-400 degrees. Add frites back into oil and cook until golden and crispy, 3-5 minutes. Once done, put on a baking sheet and season with salt and pepper. Keep on warm until ready to serve.
2 cups light olive oil
Kosher salt, to taste
Black pepper, to taste
Wash and peel potato. Slice off each end then slice into potato sticks about a quarter inch thick. Place potato sticks into a bowl of cold water and refrigerate for an hour. Drain and dry thoroughly on a baking sheet covered in paper towels. Add olive oil to a medium sized pot and heat to around 300 degrees over medium high heat (takes about 5 minutes). Add half of the potatoes and cook for 5 minutes. Remove from oil and set aside on a paper towel covered baking sheet until ready for the final frying. Repeat with the other half. Once all of the frites are done with their first fry, you can refrigerate them if it will be a while before the final fry. Once ready to fry crispy, reheat the same oil on high, this time to 350-400 degrees. Add frites back into oil and cook until golden and crispy, 3-5 minutes. Once done, put on a baking sheet and season with salt and pepper. Keep on warm until ready to serve.
Why we make it.
We make steak a lot. We don't usually make frites. But we have a wonderful little boy across the street whom we love very much, and this month he turned eight. We are always looking for ways to celebrate this guy because he goes through a lot. Last summer he went to France, and when he got back he said his favorite part was the steak frites he had from a waiter named Pierre. Say no more, Roberto. I figured out frites for Robert because he's the man. And because he has a rare genetic disorder that makes many of his days difficult but never changes who he is. He is a ham. A gorgeously hilarious, toe headed, indomitable ray of sunshine, who endures more than he should with his amazing parents and sister by his side. Steak frites? Yes, Robert. What else? I'd cook the moon for you, buddy. That's why I made it. And really and truly, it was absolutely delicious. Learn more about Robert and ways you could help at rootingforrobert.org.
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