Steak & Frites* Recipe

Prepare potatoes

Peel potatoes and cut into 1/3-inch (about 8 mm) batons. Place cut fries in a large bowl of cold water and rinse until the water runs clear to remove surface starch. Cover with fresh cold water and refrigerate for at least 30 minutes, up to 2 hours.

Blanch (first fry)

Heat oil in a deep fryer or heavy pot to 325°F (163°C). Drain and thoroughly pat the fries dry with clean kitchen towels. Fry in batches (do not crowd) for 3–4 minutes until pale and just softened but not colored. Remove and drain on paper towels. Let cool 10–15 minutes. Optionally sprinkle blanching water with 1 tsp vinegar to help texture when blanching earlier.

Crisp (second fry)

Increase oil temperature to 375°F (190°C). Fry fries in batches for 2–3 minutes until golden brown and crisp. Drain on a rack or paper towels and season immediately with fine sea salt and half the chopped parsley. Keep warm in a low oven (200°F / 95°C) on a sheet pan while you finish steak and sauce.

Bring steaks to room temperature & season

Remove tenderloin steaks from refrigerator 30 minutes before cooking so they come closer to room temperature. Pat dry with paper towels and season both sides generously with kosher salt and freshly ground black pepper.

Sear steaks

Heat a large heavy skillet (cast-iron preferred) over high heat until very hot. Add vegetable oil and heat until shimmering. Add steaks and sear without moving for 2–3 minutes until a deep brown crust forms. Flip and add 2 tablespoons butter, thyme sprigs, and smashed garlic to the pan. Tilt the pan and spoon the melted butter over the steaks for another 2–3 minutes for medium-rare (internal temp ~125–130°F / 52–54°C). Adjust time for desired doneness. Remove steaks to a cutting board, tent loosely with foil and rest 6–8 minutes.

Slice

After resting, slice steaks thinly on the bias into 1/4-inch slices. Keep warm.

Sauté shallot & reduce

Using the same skillet with fond (brown bits) left from searing, reduce heat to medium and remove excess fat, leaving about 1 tablespoon. Add minced shallot and cook 1–2 minutes until translucent, scraping up browned bits.

Flambé with cognac (optional)

Add crushed green and black peppercorns to the pan and stir for 30 seconds. Pour in the cognac, tilt the pan away from you and carefully ignite with a long lighter or let the alcohol reduce by 1–2 minutes if you prefer not to flambé. Allow flames to subside and scrape any browned bits into the sauce.

Deglaze & simmer

Add red wine (or 1/4 cup wine as liquid) and beef stock. Bring to a gentle simmer and reduce by about half, 3–4 minutes, concentrating flavor.

Finish sauce

Turn heat to low and whisk in heavy cream and Dijon mustard. Stir to combine and let the sauce thicken slightly, about 1–2 minutes. Off heat, whisk in 1 tablespoon cold cubed butter to give the sauce a glossy finish. Taste and adjust seasoning with salt as needed.

Arrange sliced steak on warm plates beside a generous portion of frites. Spoon cognac peppercorn sauce over the sliced steak or serve in a small sauce pot alongside. Sprinkle remaining chopped parsley over fries and steak, and serve with an optional lemon wedge. Serves immediately.