Steak frite with bernaise

Yield: 1 Servings

Measure Ingredient
4 \N N.Y Strip steaks; (8 ounces each)
\N \N Salt and freshly ground pepper
4 tablespoons Unsalted butter
4 \N Russet potatoes
1 quart Vegetable oil
\N \N Coarse salt
2 tablespoons White wine vinegar
2 tablespoons Dry white wine
1 tablespoon Shallots; chopped
1 tablespoon Fresh tarragon; finely chopped
8 tablespoons Unsalted butter
3 \N Egg yolks
\N \N Salt
1 pinch Cayenne
1 tablespoon Tarragon; finely chopped
1 tablespoon Chervil (or flat-leaf parsley); finely chopped




How to Prepare the Steak: Heat the butter in a cast-iron skillet over medium high heat. Season the steaks on both sides with salt and pepper to taste. Cook the steaks for 3-4 minutes on each side to medium-rare or until done to your liking.

How to Prepare the Frite: Cut the potatoes into ¼" slices lengthwise and cut each slice into ¼" long fries. Place in a large bowl of water and soak at least 1 hour, or overnight. (The more starch that is removed, the crispier the fries will be.) When ready to fry, heat oil to 340 F in a deep heavy bottomed pot or fry-o-later. Fry the potatoes in small batches for about 3-4 minutes. Remove to a sheet tray lined with paper towels. When ready to serve, heat oil to 390 F. Fry potatoes in small batches for about 2 minutes, until golden brown. Remove to a sheet tray lined with paper towels and sprinkle generously with coarse salt. Serve immediately with Dijon mustard.

How to Prepare the Bernaise: Combine the vinegar, wine, shallots, and tarragon in a small stainless steel saucepan. Place over high heat and boil until reduced by half. Remove pan and allow to cool to room temperature.

Melt the butter in a small saucepan. Fill the bottom of a double boiler with water and bring to a simmer. Combine the egg yolks and reserved shallot mixture in the top of the double boiler. Whisk until smooth and place the top over the bottom, continue whisking until the mixture is light and fluffy. Slowly drizzle in the melted butter and whip constantly until the mixture thickens. Season to taste with salt and a pinch of cayenne pepper. Add fresh tarragon and chervil, to garnish.

Serves 4

Posted to recipelu-digest Volume 01 Number 472 by "bunny" <layla696@...> on Jan 7, 1998

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