Steak Frites | America's Test Kitchen

Name: Steak Frites | America's Test Kitchen
Total time: 140 min
Ingredients: 4 tablespoons unsalted butter, softened; 1/2 medium shallot, minced (about 2 tablespoons); 1 clove garlic, minced or pressed through a garlic press (about 1 teaspoon); 1 tablespoon minced fresh parsley leaves; 1 tablespoon minced fresh chives; 1/4 teaspoon table salt; 1/4 teaspoon ground black pepper; 2 1/2 pounds russet potatoes (about 4 large), scrubbed, sides squared off and cut lengthwise into 1/4-inch by 1/4-inch fries (see illustration below); 2 tablespoons cornstarch; 3 quarts peanut oil for frying; 1 tablespoon vegetable oil; 2 boneless strip or rib-eye steaks (1 pound each), cut in half (see photo below); Kosher salt and ground black pepper

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A good rendition of this bistro standard is hard to find in American restaurants. Short of flying to Paris, how could we reliably enjoy this French classic?

Keywords

Main Courses
French
Europe
Beef
Potatoes
Meat
Fruits & Vegetables

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Ingredients

4 tablespoons unsalted butter, softened
1/2 medium shallot, minced (about 2 tablespoons)
1 clove garlic, minced or pressed through a garlic press (about 1 teaspoon)
1 tablespoon minced fresh parsley leaves
1 tablespoon minced fresh chives
1/4 teaspoon table salt
1/4 teaspoon ground black pepper
2 1/2 pounds russet potatoes (about 4 large), scrubbed, sides squared off and cut lengthwise into 1/4-inch by 1/4-inch fries (see illustration below)
2 tablespoons cornstarch
3 quarts peanut oil for frying
1 tablespoon vegetable oil
2 boneless strip or rib-eye steaks (1 pound each), cut in half (see photo below)
Kosher salt and ground black pepper