Name: Steak Frites with Red Wine Reduction
Cook time: P0Y0M0DT0H35M0.000S
Total time: P0Y0M0DT0H40M0.000S
Yield: 4 servings
Ingredients: Kosher salt and freshly ground black pepper; 3 large russet potatoes, peeled and cut into 1/4-inch-thick planks and then into fries (see Cook’s Notes); Neutral oil, such as canola or vegetable oil, for frying the potatoes and searing the steaks; 1/4 cup finely chopped fresh flat-leaf parsley; Four 6- to 8-ounce filet mignons, each about 2 inches thick (see Cook’s Notes); 1 cup full-bodied red wine, such as Cabernet Sauvignon; 1/4 cup red wine vinegar; 2 to 3 sprigs fresh thyme; 1 medium shallot, minced; 2 tablespoons heavy cream; 3 tablespoons unsalted butter, cut into chunks

Directions

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40m Intermediate 97%

CLASS

Preheat the oven to 425 degrees F. Line a rimmed baking sheet with paper towels or a wire rack.
Bring a large pot of water to a boil and heavily season it with salt until it tastes like the sea. Add the sliced potatoes and boil until tender and a paring knife easily pierces the potatoes, about 5 minutes. Carefully remove the slices from the pot with a slotted spoon and lay on the prepared baking sheet to dry, about 5 minutes.
Meanwhile, pour about 1 inch of the oil into a Dutch oven. Heat over medium-high heat until it registers 350 degrees F on a deep-fry thermometer.
Once dried, fry the potatoes in batches, turning them occasionally, until golden brown, 6 to 7 minutes. Drain the fries on the paper towels or wire rack. Transfer to a large bowl. Set aside a little of the parsley for garnishing the steaks. Add the remaining parsley to the bowl along with salt and pepper to taste and toss.
Meanwhile, heat a large cast-iron skillet over medium-high heat until almost smoking. Season all sides of the filets with salt and use your hands or a pastry brush to coat them with oil. Sear until browned, 2 to 3 minutes per side. Immediately transfer the skillet to the oven and roast until an instant-read thermometer inserted into the middle of each steak registers 125 to 130 degrees F for medium-rare, 5 to 7 minutes. Remove the steaks from the oven and set aside on a plate to rest for 5 minutes before serving.
Combine the wine, vinegar, thyme and shallots in a small skillet over medium-high heat. Boil until the wine is reduced by half, about 6 minutes. Reduce the heat to low, remove and discard the thyme and stir in the heavy cream. Stir in the butter a chunk or two at a time until melted. Season with salt and pepper and set aside.
Place the steaks and fries on plates. Drizzle the steaks with the sauce, sprinkle with the reserved parsley and serve immediately.

Cook’s Note

Bring the filet mignons out of the refrigerator about 20 minutes prior to cooking to take the chill off. This will help them brown and provide more accurate cooking time. If peeling and slicing the potatoes in advance, store them in a bowl of cold water to help remove the starch from the potatoes and prevent discoloration.