Dry Aged, Alberta Striploin Steak Frites (10oz) W. Bordelaise Sauce Recipe
Indulge in our exquisite 10oz Dry Aged Alberta Striploin Steak, expertly grilled to your preferred doneness and served alongside perfectly crispy frites. This succulent cut is elevated with a rich, velvety Bordelaise sauce, crafted from the finest red wine and aromatic herbs, creating a harmonious blend of flavors that will tantalize your taste buds. A true culinary masterpiece for steak lovers!
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Ingredients
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Steak
Frites
Bordelaise Sauce
Method
Preparing the Steak
- 1
Season and Cook the Steak
Remove the striploin steak from the refrigerator and let it come to room temperature for about 30 minutes. Season both sides generously with salt and black pepper. Heat olive oil in a cast-iron skillet over high heat until shimmering. Add the steak and sear for approximately 4-5 minutes on each side for medium-rare, or until desired doneness is reached. Remove from heat and let rest for 5-10 minutes before slicing.
Making the Frites
- 2
Prepare and Fry the Potatoes
Peel and cut the russet potatoes into thin strips to make frites. Rinse them under cold water and pat dry with paper towels. In a large pot, heat the vegetable oil to 350°F (175°C). Fry the potato strips in batches until golden brown and crispy, about 3-4 minutes. Use a slotted spoon to transfer frites to a paper towel-lined plate and sprinkle with salt to taste.
Making the Bordelaise Sauce
- 3
Cook the Sauce
In a saucepan over medium heat, add the finely chopped shallots and cook until translucent. Pour in the red wine and bring to a boil, reducing it by half. Add the beef stock and thyme, then simmer for about 10-15 minutes until slightly thickened. Remove from heat and whisk in the butter until melted and combined. Season with salt and pepper to taste.
