Steak Frites Recipe

Name: The Brig Pubs Steak Frites Recipe
Cook time: 1 h
Total time: 1 h
Yield: 2 servings
Cuisine: French
Ingredients: 2 steaks dry aged certified Angus striploin; 1 tsp salt; 1 tsp black pepper; 2 tbs olive oil; 1 cup red wine; 2 tbs shallots, finely chopped; 2 tbs butter; 1 tsp fresh thyme; 4 medium russet potatoes; 4 cups vegetable oil; to taste salt; 1 cup mayonnaise; 2 cloves garlic, minced; 1 tbs lemon juice; to taste salt

Inspired by The Brig Pub

Time1h

Serves2

dry aged certified Angus striploin / red wine & shallot reduction / french fries / garlic aioli

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Ingredients

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Steak

2 steaks dry aged certified Angus striploin

1 tsp Celtic sea salt

1 tsp black pepper

2 tbs olive oil

Red Wine & Shallot Reduction

1 cup Red wine

2 tbs shallots, finely chopped

2 tbs Butter

1 tsp fresh thyme

French Fries

4 medium russet potatoes

4 cups Tuscany sunflower oil

to taste Celtic sea salt

Garlic Aioli

1 cup Mayonnaise

2 cloves Garlic, minced

1 tbs ReaLemon lemon juice

to taste Celtic sea salt

Method

Steak Preparation

Season and Sear

Season the striploin steaks with salt and black pepper. Heat olive oil in a skillet over medium-high heat. Sear the steaks for about 4-5 minutes on each side for medium-rare, or until desired doneness. Remove from skillet and let rest.

Red Wine & Shallot Reduction

Prepare Reduction

In the same skillet, add chopped shallots and sauté until translucent. Pour in the red wine and add thyme. Simmer until reduced by half. Stir in butter until melted and smooth. Season with salt and pepper to taste.

French Fries Preparation

Make French Fries

Peel and cut the russet potatoes into thin strips. Rinse and soak in cold water for at least 30 minutes. Heat vegetable oil in a deep fryer or large pot to 350°F (175°C). Fry the potatoes in batches until golden and crispy, about 4-5 minutes. Drain on paper towels and season with salt.

Garlic Aioli Preparation

Prepare Aioli

In a bowl, mix mayonnaise, minced garlic, lemon juice, and salt. Adjust seasoning to taste. Refrigerate until ready to serve.