Steak* Or Duck Frites* Recipe

Cooking Instructions

1. 1

   Prepare the Potatoes

   Peel the russet potatoes and cut them into thin strips to resemble fries. Rinse the strips in cold water to remove excess starch, then dry them thoroughly with a towel.

2. 2

   Fry the Potatoes

   In a large pot or deep fryer, heat oil to 180°C (350°F). Carefully add the potato strips in batches and fry until golden brown and crisp, about 5-7 minutes. Use a slotted spoon to remove the fries and drain them on paper towels. Season with salt immediately.

3. 3

   Prepare the Steak or Duck

   Season the steak or duck breasts with salt and black pepper on both sides. If using duck, score the skin in a crisscross pattern to help render the fat.

4. 4

   Cook the Steak or Duck

   In a skillet over medium-high heat, add a little oil. Once hot, add the steak or duck, skin side down if using duck. Cook for about 4-5 minutes for medium-rare steak or 6-8 minutes for duck, then flip and cook for an additional 3-4 minutes for steak or 5-7 minutes for duck, depending on desired doneness. Remove from the skillet and let rest for a few minutes.

5. 5

   Prepare the Beurre Rouge Sauce

   In the same skillet, reduce the heat to medium and add the chopped champignon mushrooms. Sauté until they are browned and softened, about 5 minutes. Add the red wine and fresh thyme, scraping up any browned bits from the bottom of the pan. Let the wine reduce by half, then add the butter, stirring until melted and the sauce is smooth. Season with salt and pepper to taste.

6. 6

   Serve

   Slice the rested steak or duck and arrange it on a plate alongside the crispy fries. Drizzle the beurre rouge sauce over the meat and garnish with additional fresh thyme if desired.