Steak & french fries

Ingredients

Serves 4

– 4 tablespoons unsalted butter, softened
– 1 shallot, minced
– 1 tablespoon minced fresh pars- ley
– 1 garlic clove, minced
– Kasher sait and pepper
– 2 1/2 pounds large Yukon Gold potatoes, unpeeled
– 6 cups plus of vegetable oil
– 2 ( 1-pound) boneless strip steaks, 1 1 /4 to 1 1 /2 inch es thick, trimmed and halved crosswise

Steak & french fries

Preparation

Step 1

Mash butter, shallot, parsley, garlic, 1 /2 teaspoon sait, and 1 /4 teaspoon pepper together in bowl; set compound butter aside.

Step 2

Peel and eut potatoes lengthwise into 1 /4-inch-thick planks. Stack 3 or 4 planks and eut into 1 /4-inch-thick tries. Repeat with remaining planks. Combine potatoes and 6 cups oil in large Dutch aven. Cook over high heat until oil is vigorously bubbling, about 5 minutes. Continue to cook, without stirring, until potatoes are limp but exteriors are beginning to firm, about 15 minutes. Using tongs, stir potatoes, continue to cook, stirring occasionally, until golden and crispy, 7 to 10 minutes longer.

Step 3

Pat steaks dry with paper towels and season with sait and pepper. Heat remaining 1 tablespoon oil in 12-inch skillet over medium-high heat until just smoking. Add steaks and cook until well browned and meat registers 125 degrees (for medium-rare), 4 to 7 minutes per side. Transfer steaks to platter, top each with compound butter, tent with aluminum foil, and let rest for 10 minutes.

Step 4

Serve fries with steak and enjoy with a bottle of Chateau Greysac.

Jean Guyon, owner

” Chateau Greysac is the most popular Bordeaux in the United States. It is a beautiful mansion built during the 18th century that inspires elegance and finesse. Some of its previous owners include Georges Héreil, the engineer who created the Caravelle plane or the italian family Agnelli, owners of Ferrari and Fiat before I tell in love with it in 2012 and decided ta take it ta its prime. it is a classic red bordeaux blend that never disappoints.

Supple with a ripe black fruit flavor and generous tannins. It has spice, well integrated oak and plenty of acidity within a pleasing texture, finishing on fruity tones. I recommend you open it one hour before tasting and serve at room temperature. I hope you enjoy it as much as I enjoyed making it! “