Steak Frittes Recipe

In a small bowl combine mayonnaise, grated garlic, lemon juice, chopped parsley and chives. Whisk until smooth. Season with 1/4 tsp salt and 1/8 tsp black pepper. Cover and chill at least 20 minutes to allow flavors to meld while you prepare other components.

Prep potatoes

Use a mandoline or very sharp knife to cut peeled russets into very thin matchstick shoestrings (about 1/8-inch). Place cut fries in a large bowl of cold water and soak 20–30 minutes to remove excess starch.

Dry and fry (first fry)

Drain the potatoes and rinse with cold water. Pat completely dry with a clean kitchen towel or paper towels. In a medium heavy pot or deep fryer, heat neutral oil to 325°F (163°C). Working in batches, fry the potatoes for 2–3 minutes until just tender but not browned. Remove with a slotted spoon and drain on paper towels.

Crisp (second fry)

Raise oil temperature to 375°F (190°C). Return the par-fried fries in small batches and fry until golden and crisp, 1–2 minutes. Transfer to a paper-lined tray. Immediately toss hot fries with fine sea salt, grated Parmesan, chopped parsley and truffle oil; adjust truffle oil to taste but start with 1 tsp. Keep warm in a low oven (200°F / 95°C) if needed.

In a small saucepan over medium heat, warm 1 tablespoon olive oil. Add minced shallot and cook, stirring, until softened and translucent, 2–3 minutes. Add minced garlic and cook 30 seconds more until fragrant.

Stir in the tomato paste and cook 30–45 seconds. Pour in the Cabernet and increase heat to medium-high. Scrape any browned bits from the pan and reduce the wine by about two-thirds until slightly syrupy, about 8–10 minutes.

Add beef stock and the thyme sprig. Simmer until sauce coats the back of a spoon and is reduced by roughly half, 8–12 minutes more. Remove thyme, strain if you prefer a smooth sauce, then whisk in cold cubed butter one piece at a time to emulsify and give a glossy finish. Season with 1/4 tsp salt and 1/4 tsp black pepper. Keep warm.

Pat tenderloin tips dry with paper towels. Season evenly with kosher salt, 1/2 tsp black pepper and 1/2 tsp garlic powder. Let sit at room temperature 15–20 minutes while fries finish and sauce reduces.

Preheat a cast-iron skillet or charbroiler over high heat until very hot (or prepare a grill). Add 1 tablespoon olive oil and 1 tablespoon butter to skillet; when foam subsides add the steak tips in a single layer without crowding. Sear, turning occasionally, until exterior is well-browned and internal temperature reaches 125–130°F for medium-rare (about 3–5 minutes total depending on size). Add thyme sprigs to the pan for aroma and baste steaks with pan juices during the last minute.

Remove steaks to a cutting board and let rest 5 minutes. Slice larger tips, if desired, into bite-sized pieces against the grain. Taste and adjust seasoning with a pinch of flaky sea salt if needed.

Finish by spooning warm Cabernet demiglace over the sliced steak or serving the sauce on the side for dipping.

Arrange a mound of truffle shoestring fries on each plate. Top with charbroiled tenderloin tips. Drizzle additional demiglace over the meat and a small spoonful beside the fries. Add a dollop of herbed garlic aioli on the side. Sprinkle microgreens or chopped parsley and a light pinch of flaky sea salt over the fries and steak for finish.

Serve immediately while steak is warm and fries are crisp.