Steak Frites Recipe

Inspired by Tony's of Lexington

Time1h 10m

Serves2

butcher’s cut steak + charred broccolini + truffle wedges + sauce bearnaise

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Ingredients

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Main Ingredients

2 pieces butcher's cut steak

7.05 oz (200 grams) broccolini

4 medium Potatoes

2 tablespoons Truffle oil

3 large Eggs

2 tablespoons white wine vinegar

2 tablespoons fresh tarragon

1 medium shallots

to taste Celtic sea salt

to taste black pepper

Method

Instructions

Prepare the Potatoes

Wash and peel the potatoes. Cut them into wedges and soak in water for 30 minutes. Drain and pat dry.

Cook the Potatoes

Preheat the oven to 220°C (425°F). Toss the potato wedges with truffle oil, salt, and pepper. Spread on a baking sheet and bake for 30-35 minutes until golden and crispy.

Prepare the Broccolini

While the potatoes are baking, bring a pot of salted water to a boil. Blanch the broccolini for 2 minutes, then transfer to an ice bath to stop cooking. Drain and set aside.

Cook the Steak

Season the butcher's cut steak with salt and pepper. Heat a skillet over high heat and sear the steak for 4-5 minutes on each side for medium-rare. Let rest before slicing.

Make the Sauce Bearnaise

In a saucepan, combine the shallots, white wine vinegar, and tarragon. Simmer until reduced. In a bowl, whisk the eggs, then slowly add the melted butter while whisking until emulsified. Stir in the reduction and season with salt and pepper.

Serve

On a plate, arrange the sliced steak, charred broccolini, and truffle wedges. Drizzle the sauce bearnaise over the steak and serve immediately.