Steak Frites* Recipe
8oz Hanger Steak, Bordelaise, Frites, Dijonaise
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Ingredients
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Steak
Bordelaise Sauce
Frites
Dijonnaise
Method
Steak
- 1
Temper and season steak
Let the hanger steak sit at room temperature for 20-30 minutes. Pat dry and season generously with salt and pepper on all sides.
- 2
- 3
Rest and slice
Transfer steak to a cutting board and rest for 5-10 minutes. Slice thinly against the grain and arrange on plates with Bordelaise nearby.
Bordelaise Sauce
- 4
Sweat shallots
In a small saucepan, melt 2 tablespoons butter over medium heat and add minced shallots. Cook until translucent, about 3-4 minutes.
- 5
Deglaze and reduce
Pour in Bordeaux red wine and simmer until reduced by about two-thirds, 6-8 minutes.
- 6
Add demi-glace and finish
Stir in beef demi-glace, thyme, and bay leaf. Simmer until the sauce thickens enough to coat the back of a spoon. Remove bay leaf, whisk in any remaining butter, and season with salt and pepper to taste.
Frites
- 7
Prep potatoes
Peel if desired and cut into 1/4 inch (6 mm) sticks. Rinse, then soak in cold water 20-30 minutes to remove excess starch. Dry thoroughly.
- 8
First fry
Heat oil to 325°F (165°C). Fry potatoes in batches for 4-5 minutes until pale and limp. Remove and drain on a rack.
- 9
Second fry and season
Increase oil to 375-385°F (190-196°C). Fry until golden and crisp, 2-4 minutes. Drain on a rack and season with sea salt.
Dijonnaise
- 10
Make the sauce
Whisk Dijon mustard, mayonnaise, and lemon juice in a small bowl until smooth. Season with salt to taste.
- 11
Chill and serve
Chill briefly to meld flavors, or serve immediately alongside steak and fries.
