Steak-frites Recipe
Steak-frites, meaning "steak [and] fries" in French, is a very popular dish served in street side brasseries and bistros throughout world. For many Belgium’s it
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Cooking tools:
- Deep-fry thermometer
- Mortar and pestle
- Double boiler
- Fine-mesh sieve
- Kitchen scale
- Stockpot
- Saucepan
- Skillet
- Baking sheet
- Slotted spoon
- Mixing bowl
- Whisk
- Chef's knife
- Cutting board
- Paper towel
- Measuring cup
- Measuring spoon
- Stove
- Refrigerator
- Spoon
Ingredients
- 6 – 8 large potatoes, either Russet or Yukon Golds
- 2 kg beef fat tallow
- Ice Cold Water
- Sea salt flakes
- 1 bunch fresh flat-leaf parsley, chopped
- 40ml of white wine vinegar
- 10ml of lemon juice
- 20g of tarragon, chopped
- 2 shallots, finely sliced
- 3 egg yolks
- 200g of butter, clarified
- Salt
- Black pepper
- Four 350g thick beef rib eye steaks
- 30g Black peppercorns
- 30g Course Sea Salt
- 5 tablespoons butter
- 1/2 cup high-quality Cognac
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