Le Steak Frites Recipe

Name: Les Faux Bourgeois LE STEAK FRITES Recipe
Cook time: 1 h
Total time: 1 h
Yield: 4 servings
Cuisine: French
Ingredients: 2 lbs Hanger steak; 2 tbs Olive oil; 1 tsp Salt; 1 tsp Black pepper; 3 medium Russet potatoes; 4 cups Vegetable oil; to taste Salt; 1 cup Red wine; 1 tbs Shallots, minced; 4 tbs Butter; 2 tbs Dijon mustard; 1 cup Heavy cream; 2 tbs Green peppercorns

Inspired by Les Faux Bourgeois

Time1h

Serves4

Hanger steak served with choice of pommes frites or salad. Choice of: Red wine shallot jus, mustard butter or peppercorn sauce.

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Ingredients

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Steak

2 lbs Hanger steak

2 tbs olive oil

1 tsp Celtic sea salt

1 tsp black pepper

Pommes Frites

3 medium Russet potatoes

4 cups Tuscany sunflower oil

to taste Celtic sea salt

Sauces

1 cup Red wine

1 tbs Shallots, minced

4 tbs Butter

2 tbs Dijon mustard

1 cup Heavy cream

2 tbs green peppercorns

Method

Cooking the Steak

Prepare the Steak

Season the hanger steak with olive oil, salt, and black pepper. Let it sit at room temperature for 30 minutes.

Cook the Steak

Preheat a grill or skillet over high heat. Cook the steak for about 4-5 minutes on each side for medium-rare, or until desired doneness. Remove from heat and let it rest for 10 minutes before slicing.

Making Pommes Frites

Prepare the Potatoes

Peel and cut the russet potatoes into thin strips. Soak in cold water for at least 30 minutes to remove excess starch.

Fry the Potatoes

Heat vegetable oil in a deep fryer or large pot to 350°F (175°C). Drain the potatoes and pat them dry. Fry in batches until golden brown, about 4-5 minutes. Remove and drain on paper towels, then season with salt.

Making the Sauce

Prepare the Red Wine Shallot Jus

In a saucepan, combine red wine and minced shallots. Simmer until reduced by half. Add butter and stir until melted. Season with salt and pepper to taste.

Prepare the Mustard Butter

In a small bowl, mix together butter and Dijon mustard until well combined.

Prepare the Peppercorn Sauce

In a saucepan, combine heavy cream and green peppercorns. Simmer until thickened slightly, then season with salt to taste.