Steak Frites
Elevate your dining experience with our exquisite Steak Frites recipe, featuring tender New York strip steaks alongside a symphony of flavors from golden Garlic Parmesan fries and luxuriously creamy Bearnaise butter. This culinary masterpiece is further enhanced by the harmonious marriage of our Fifty/Fifty blend, where 50% Merlot and 50% Cabernet Sauvignon perfectly complement the robustness of the steak. Yielding four generous portions, this recipe promises to satisfy both the palate and the soul with its indulgent textures and unparalleled taste.
Ingredients
4 12-ounce New York strip steaks
¼ cup canola or plain olive oil
Garlic Parmesan Fries
3 large Kennebec potatoes cut into ¼ inch sticks (or 1 pound of frozen fries)
4 cups canola oil or other frying oil
2 large garlic cloves, finely chopped
1 teaspoon chopped parsley
1 tablespoon grated Parmesan
Salt and pepper to taste
Bearnaise Butter
1 tablespoon chopped shallots
1 tablespoon chopped fresh or dry tarragon leaves
½ cup chardonnay
½ cup champagne vinegar
4 ounces soft butter
1 teaspoon Dijon mustard
1 teaspoon salt
1 teaspoon ground white pepper
Instructions
Bearnaise Butter Preparation
In small saucepan combine shallots, tarragon, wine and vinegar.
Bring mixture to low simmer and reduce until most liquid evaporates but still looks wet. Set aside until needed.
In a mixing bowl combine reduction with rest of ingredients and mix until well combined.
Taste seasoning and roll Bearnaise butter into a 2-inch round log. Place onto foil sheet and roll. Refrigerate until needed.
Steak Preparation
Season steaks with salt and pepper on both sides.
Heat large sauté or cast-iron pan over medium heat, add ¼ cup canola oil and heat one more minute.
Place steaks in pan and cook for about 4 to 5 minutes on each side for medium rare.
Place steaks on roasting rack to rest for 5 minutes before serving. Set aside until needed.
French Fries Preparation
In deep cast iron pan add 4 cups canola oil, or other frying oil that you prefer.
Bring to 350 degrees F.
Add cut potato strips and fry until golden brown. Place fries in bowl add garlic, Parmesan, salt to taste and chopped parsley.
Serve immediately.
Plating
Place cooked steaks onto individual dinner plates, place ¼ thick round sliced of Bearnaise butter on top of steaks.
Place fries on the plate as shown, Serve at once.
TIP: if you have leftover Bearnaise butter, it can be frozen for up to two months for future uses.
