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Steak Frites Recipe

Name: Maison Selbys STEAK FRITES Recipe
Cook time: 1 h
Total time: 1 h
Yield: 2 servings
Cuisine: French
Ingredients: 2 pieces Ribeye steak; 1 tsp Salt; 1 tsp Black pepper; 2 tbs Olive oil; 4 pieces Russet potatoes; 4 cups Vegetable oil; 1 tsp Salt; 300 grams Haricots verts (green beans); 1 tbs Butter; 1 tsp Salt; 1 cup Red wine; 1 cup Beef stock; 2 tbs Butter; 200 grams Cherry tomatoes; 1 cup Fresh basil; 4 tbs Olive oil; 1 tbs Lemon juice; 1 to taste Salt

Inspired by Maison Selby

Time1h

Serves2

haricots verts, red wine glace, sauce vierge

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Ingredients

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Steak

2 pieces Ribeye steak

1 tsp Celtic sea salt

1 tsp black pepper

2 tbs olive oil

Frites (Fries)

4 pieces Russet potatoes

4 cups Tuscany sunflower oil

1 tsp Celtic sea salt

Haricots Verts

10.6 oz (300 grams) Haricots verts (green beans)

1 tbs Butter

1 tsp Celtic sea salt

Red Wine Glace

1 cup Red wine

1 cup Beef stock

2 tbs Butter

Sauce Vierge

7.05 oz (200 grams) Cherry tomatoes

1 cup Fresh basil

4 tbs olive oil

1 tbs ReaLemon lemon juice

1 to taste Celtic sea salt

Method

Cooking the Steak

Prepare the Steak

Season the ribeye steaks with salt and black pepper on both sides.

Sear the Steak

Heat olive oil in a skillet over medium-high heat. Add the steaks and cook for about 4-5 minutes on each side for medium-rare, or until desired doneness is reached. Let rest for 5 minutes before slicing.

Making the Frites

Prepare the Potatoes

Peel and cut the russet potatoes into thin strips.

Fry the Potatoes

Heat vegetable oil in a deep fryer or large pot to 350°F (175°C). Fry the potato strips in batches until golden brown and crispy, about 3-5 minutes. Remove and drain on paper towels, then season with salt.

Cooking the Haricots Verts

Blanch the Beans

Boil a pot of salted water and add the haricots verts. Cook for 3-4 minutes until tender-crisp. Drain and transfer to an ice bath to stop cooking.

Sauté the Beans

In a skillet, melt butter over medium heat. Add the haricots verts and sauté for 2-3 minutes. Season with salt.

Preparing the Red Wine Glace

Reduce the Sauce

In a saucepan, combine red wine and beef stock. Bring to a boil and reduce to a simmer until it thickens, about 15-20 minutes. Stir in butter until melted.

Making the Sauce Vierge

Combine Ingredients

In a bowl, mix cherry tomatoes, chopped basil, olive oil, lemon juice, and salt. Let sit for 10 minutes to meld flavors.