8 Oz Black Angus Striploin Recipe

Inspired by Klein / Harris

Time1h

Serves2

house seared frites, garlic soy garlic mushrooms, tarragon butter sauce

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Ingredients

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Beef

8 oz Black Angus Striploin

Frites

2 cups Russet Potatoes

4 cups Tuscany sunflower oil

1 tsp Celtic sea salt

Garlic Soy Mushrooms

2 cups Button Mushrooms

4 cloves Garlic

3 tbs Aged soy sauce

2 tbs olive oil

Tarragon Butter Sauce

1 stick Unsalted butter

2 tbs Fresh Tarragon

1 tbs ReaLemon lemon juice

Method

Preparing the Frites

Cutting and Soaking

Cut the Russet potatoes into thin strips, soak them in cold water for at least 30 minutes to remove excess starch.

Frying

Heat the vegetable oil in a deep fryer or large pot to 350°F (175°C). Fry the soaked potatoes in batches until golden brown and crispy, about 5-7 minutes. Remove and drain on paper towels, then sprinkle with salt.

Cooking the Steak

Searing the Striploin

Season the Black Angus striploin with salt and pepper. Heat a skillet over medium-high heat. Add a little olive oil and sear the steak for about 4-5 minutes on each side, or until it reaches your desired doneness. Let it rest for 5 minutes before slicing.

Making Garlic Soy Mushrooms

Sautéing the Mushrooms

In the same skillet, add olive oil and minced garlic, sauté for 1 minute. Add the button mushrooms and cook until tender, about 5-6 minutes. Stir in the soy sauce and cook for an additional 2 minutes.

Preparing Tarragon Butter Sauce

Making the Sauce

In a small saucepan, melt the butter over low heat. Stir in fresh tarragon and lemon juice, mixing well. Keep warm until ready to serve.