Steak Frittes Recipe
12oz Hanger steak, brandied dijon cream, hand cut fries with a garlic aioli dipping sauce
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Ingredients
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Steak
Brandied Dijon Cream
Hand-Cut Fries
Garlic Aioli
Method
Cooking the Steak
Preparing the Brandied Dijon Cream
Combine Ingredients
In a saucepan, combine heavy cream, Dijon mustard, and brandy. Cook over medium heat, stirring until slightly thickened. Stir in chopped chives.
Making Hand-Cut Fries
Prepare Potatoes
Peel and cut russet potatoes into thin strips. Rinse in cold water to remove excess starch.
Fry the Potatoes
Heat vegetable oil in a deep pot to 350°F (175°C). Fry the potato strips in batches until golden brown and crispy, about 5-7 minutes. Drain on paper towels and season with salt.
Making Garlic Aioli
Mix Aioli
In a bowl, mix mayonnaise, minced garlic, lemon juice, and salt to taste. Stir until well combined.