Ingredients with Measurements:
- 2 large russet potatoes, peeled and cut into fries
- 1 1/2 lbs. sirloin steak, cut into 4 pieces
- 1/2 cup unsalted butter, softened
- 2 shallots, finely chopped
- 2 garlic cloves, minced
- 1 tbsp. fresh parsley, chopped
- Salt and pepper
- Vegetable oil for frying
Special equipment needed:
- Deep fryer or large pot for frying
- Wire rack
- Meat thermometer
Step-by-step instructions:
1. Preheat the deep fryer or pot of oil to 375°F.
2. Rinse the cut potatoes in cold water to remove excess starch. Pat dry with paper towels.
3. Fry the potatoes in batches for 3-4 minutes until golden brown. Remove with a slotted spoon and drain on a wire rack. Season with salt and pepper.
4. In a small bowl, mix together the softened butter, shallots, garlic, and parsley. Season with salt and pepper. Set aside.
5. Season the steak pieces with salt and pepper.
6. Heat a large skillet over high heat. Add enough oil to coat the bottom of the pan.
7. Add the steak pieces to the hot skillet and cook for 3-4 minutes per side for medium-rare doneness. Use a meat thermometer to check the internal temperature (145°F for medium-rare).
8. Remove the steak from the skillet and let it rest for 5 minutes.
9. Serve the steak with the fries and a dollop of the shallot butter on top.
Time:
Preparation time: 20 minutes
Cooking time: 20 minutes
5. Temperature:
Frying oil: 375°F
Steak internal temperature: 145°F
Serving size:
4 servings
Nutritional information:
Calories per serving: 650
Fat: 38g
Protein: 45g
Carbohydrates: 32g
Fiber: 4g
Sugar: 2g
Sodium: 300mg
Substitutions for ingredients:
- Yukon Gold potatoes can be used instead of russet potatoes.
- Ribeye or filet mignon can be used instead of sirloin steak.
- Chives or green onions can be used instead of shallots.
Variations:
- Add grated Parmesan cheese to the shallot butter for extra flavor.
- Use sweet potato fries instead of regular fries.
- Serve the steak with a side salad or roasted vegetables.
Tips and tricks:
- Pat the potatoes dry before frying to prevent splattering.
- Let the steak rest before slicing to allow the juices to redistribute.
- Make the shallot butter ahead of time and store it in the refrigerator.
Storage instructions:
Leftover steak and fries can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the steak in a skillet over medium heat until warmed through. Reheat the fries in the oven at 400°F for 5-7 minutes until crispy.
Presentation ideas:
Serve the steak and fries on a large platter with the shallot butter in a small dish on the side.
Garnishes:
Garnish with additional chopped parsley or chives.
Pairings:
Pair with a full-bodied red wine such as Cabernet Sauvignon or Malbec.
Suggested side dishes:
Serve with a side salad or roasted vegetables.
Troubleshooting advice:
- If the fries are not crispy enough, increase the frying time by 1-2 minutes.
- If the steak is overcooked, reduce the cooking time by 1-2 minutes per side.
Food safety advice:
- Use a meat thermometer to ensure the steak is cooked to the proper internal temperature.
- Discard any leftover shallot butter that has been sitting at room temperature for more than 2 hours.
Food history:
Steak frites is a classic French dish that originated in Paris in the late 19th century. It became popular in brasseries and bistros throughout France and eventually spread to other parts of the world.
Flavor profiles:
The steak is savory and juicy, while the fries are crispy and salty. The shallot butter adds a rich and flavorful element to the dish.
Serving suggestions:
Serve with a crusty baguette and a glass of red wine for a complete French meal.
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Region: French