Steak Frites
People throughout France sit down regularly to a meal of deceptive simplicity and universal appeal: steak and french fries. It may seem like the world’s easiest
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Ingredients
- 6 ribs eye steaks (about 1/2 pound each)
- Coarse salt
- freshly ground pepper
- Kosher salt
- Freshly ground black pepper
- 2 tablespoons oil
- 2 tablespoons butter
- A few thyme sprigs and sliced shallots (optional)
- 4 large baking potatoes
- Peanut oil, for deep-frying
- Coarse sea salt
- 3 tablespoons white wine vinegar
- 3 tablespoons dry white wine
- 3 tablespoons chopped fresh tarragon (or 1 tablespoon dried)
- 2 tablespoons chopped chervil (or 1 tablespoon dried)
- 2 medium shallots, finely chopped
- Salt
- Yolks of 3 large eggs
- 10 tablespoons of chilled unsalted butter
- 4 tablespoons unsalted butter, at room temperature, plus 1 1/2 tablespoons, melted
- 1 ounce Roquefort cheese, at room temperature
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