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Steak-Frites with Herb Butter

Serves: Makes 2 servings

Ingredients:

  • Steak-Frites:
  • 2 tbsp olive oil
  • 2 - 2½ pound filet mignon steaks
  • Sea salt
  • Freshly gound pepper
  • 2 russet or other baking potatoes, washed and cut into shoestrings (roughly ⅜" x ⅜")
  • Peanut oil, for frying
  • Mark Bitterman Black Truffle Salt, for finishing fries and steak


  • For Herb butter:
  • 4 tbsp salted butter, at room temperature
  • 1 tsp finely chopped chives
  • 1 tsp finely chopped parsely

Procedures:

Let steaks stand at room temperature for 30 minutes. Brush with olive oil and season generously with salt and pepper.

Soak cut potatoes in a bowl of ice water for 20 minutes. Drain well and pat dry thoroughly.

To make herb butter, mix butter, chives and parsley until combined. Butter can be mad ahead and chilled.

In a deep, heavy-bottomed saucepan heat 2-3" of peanut oil to 375°F. While oil is heating, cook steaks over medium-high heat for about 5 minutes per side for medium rare. Let steaks rest off the heat on a cutting board.

Once oil has reached temperature, fry potatoes in 4 batches until golden brown, about 6 minutes. Drain well on paper towels. Season with sea salt and pepper.

Slice steak against the grain and serve with herb butter and fries on the side. Sprinkle truffle salt liberally on steak and fries before serving.

by Ashley Cuoco

 
 
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