How to Make Steak Frites (From le Relais de l’Entrecote) 🥩🍟 FULL RECIPE BELOW ⬇️ - INGREDIENTS - 1x 500-600g boneless ribeye steak (or a steak of your choice). Ensure it is cut at least 1" thick 3-4 large russet potatoes 2L high-smoke-point neutral oil (for frying) 1/2 cup clarified butter + 1/4 cup cold butter, diced 4-5 sprigs thyme 3 cloves garlic 2 cups parsley leaves 1/2 cup chives 1/2 cup tarragon leaves 1 large shallot 1 tbsp capers 3 anchovies (in oil) 1 tsp white wine vinegar 2 tbsp chicken stock 8-10 dashes Worcestershire sauce 1 tbsp Dijon 1 egg yolk Fine sea/kosher salt Fleur de sel Freshly cracked black pepper - INSTRUCTIONS - CAFE DE PARIS SAUCE: 1. If not already done, clarify 1/2 lb of butter - will yield 1/2 cup clarified. Keep warm at ~60 degrees C. Bring a large pot of salted water to a boil. Prepare an ice bath to the side. Blanch your herbs for 5-10 seconds, then immediately chock in ice water. 2. Finely dice your shallot, and sauté over low heat in 1-2 tsp of your clarified butter, until translucent. Add your capers and anchovies and continue to sauté to soften both. Anchovies should be able to break apart. 3. Remove your blanched herbs from the ice bath, and squeeze out all excess water. Blend your herbs with your warm clarified butter. Once smooth, using an immersion blender, blend your egg yolk, Dijon, white wine vinegar, Worcestershire, stock (warmed), and your shallot/caper/anchovy mixture until smooth. A little bit at a time, add your herb butter while blending, continuing until it’s fully emulsified. The sauce should have the consistency of a thin hollandaise. You can add more stock if needed to loosen the sauce. Season with salt to taste. RIBEYE STEAK 🥩 1. Remove any hard, thick pieces of fat from your steak. Season the remainder of your steak generously with fine sea/kosher salt. 2. In a heavy-bottomed sauté pan, render any chunks of beef fat you removed over low heat until melted. Turn heat to high, and sear your steak on both sides. Put a small weight on the steak during this step to ensure an even sear. ~2 minutes on each side. 3. Add 2 tbsp butter to the pan with a large sprig of thyme and 3 cloves of garlic, and baste until the steak develops a nice crust/reaches an internal temperature of 42C/108F-45C/113F. 4. Rest Steak for 10 minutes before slicing, temperature will continue to carry-over to a nice medium. Finish tous steak with fleur de sel and freshly cracked black pepper. 5. NOTE: this is for a thin steak of ~1”, and temperatures are estimated accordingly to ensure steak does not overcook. Pay close attention to your steak, and adjust depending on the variables in your environment. FRIES 🍟 1. Partially peel potatoes (leave some skin on), and cut into 1/4” batons. Keep in a large container of cold water, and change water a couple of times to remove excess starch from the potatoes. 2. Fry at 300F degrees for 4-6 minutes, or until fries are a very pale blonde colour, and cooked through. 3. Put fries on a large sheet tray to cool down, removing as much excess oil as possible with paper towel. 4. Leave fries to dry in fridge for at least one hour, uncovered. 5. When ready to serve, fry your fries for a second time at 350F degrees for 2 minutes, or until golden brown. Season with fine sea salt. #steak #frites #lerelaisdelentrecote #homecooking #Recipe - @thestrongcook