Monday, April 16, 2007
Steak Frites with Bistro Fries
4 beef steaks, such as porterhouse, sirloin, rib eye, shell or filet mignon (1/2 pound each and 3/4 to 1 inch thick), or one 2-pound steak
5 tablespoons unsalted butter
salt and freshly ground black pepper to taste
1 tablespoon water
With a sharp knife, make small incisions, about 1 1/2 inches apart in the fat around the outside of each steak.
Melt 3 tablespoons of the butter in a large heavy skillet or sauté pan over high heat until hot but not smoking. Add the steaks and sear for 1 minute on each side. Reduce the heat to medium. Season the steaks generously with salt and pepper and continue cooking, turning the steaks every other minute, until you see little pearls of blood come to the surface, about 6 to 8 minutes. The steaks should be cooked rare to medium for juicy, tender meat.
Remove the steaks and place them on warmed plates. Over medium heat, deglaze the pan with the water and swirl in the remaining 2 tablespoons butter. Drizzle these pan juices over the meat and serve at once with fries.
Bistro French Fries with Parsley and Garlic
4 medium russet potatoes (about 1 3/4 pounds), unpeeled
2 tablespoons canola oil
1/4 cup chopped fresh parsley
2 garlic cloves, minced
Position rack in center of oven and preheat to 425°F. Cut potatoes lengthwise into 1/3-inch-thick slices, then cut lengthwise into 1/3-inch-wide strips. Pat potato strips dry with paper towels. Combine potatoes and oil in large bowl; toss to coat well. Divide potatoes between 2 large baking sheets; spread in single layer. Bake until potatoes are deep golden brown, turning and rearranging potatoes frequently, about 40 minutes.
Transfer potatoes to bowl. Toss with parsley, garlic and coarse salt.
Comments: Delicious! We used organic filets from a local market, Kowalski's, and this turned out excellent. Very easy to prepare. A note on preparing the fries: I wasn't too careful about making them all the same thickness and as a result they cooked unevenly. Next time, I will take more care to make them consistent.