Steakfriteswithshallotpanreduction Recipes

OVEN STEAK FRIES

Steps:

• Preheat oven to high. Cut potatoes and spread out on a cookie sheet. Coat potatoes with extra-virgin olive oil, dried herbs and steak seasoning or, salt and pepper. Spread potatoes to the corners of the cookie sheet. Cook potatoes in very hot oven 25 minutes. Turn potatoes once, half way in the cooking process. Serve fries hot from the oven.

STEAK FRITES WITH SHALLOT PAN REDUCTION

Steps:

• Preheat oven to 450°F.
• Arrange potatoes on a baking sheet (or two if necessary) in a single layer. Coat with cooking spray and sprinkle with 1/4 teaspoon salt.
• Bake at 450F for 40 minutes or until golden brown, stirring potatoes halfway through.
• Remove from oven when done, and toss with 1 teaspoon of thyme.
• Heat a heavy skillet over medium high heat.
• Coat with cooking spray.
• Sprinkle steak with 1/4 teaspoon salt and 1/4 teaspoon pepper.
• Add steak to the hot pan, saute 3 minutes on each side, or until desired degree of doneness.
• Remove from pan and keep warm.
• Add shallots to the pan, and saute for 2 minutes.
• Add the brandy, and bring to a boil, loosening any brown bits on the bottom of the pan.
• Add the broth, mustard, and remaining thyme.
• Bring to a boil, then cook until reduced to 2/3 cup.
• Add remaining salt and pepper, then whisk in the butter.
• Slice the steak across the grain. Place on a serving plate, and top with the pan sauce.

STEAK FRITES

Steps:

• Heat 1 1/2 to 2 inches oil in a deep frying pan over medium heat to 325 F degrees. Cut potatoes into thin slices lengthwise. Cut each slice into thin shoestring strips. Place cut potatoes on paper towels. Place 2 generous handfuls of potatoes at a time into hot oil, in 2 batches. Par cook the potatoes 2 minutes and transfer to a towel lined plate. Raise heat to medium high up to 375 degrees F. Allow oil to rise to a higher temperature, 3 to 5 minutes. Return potatoes to oil in 2 batches to crisp them, cooking them to a deep, golden brown color, another 2 to 3 minutes per batch. Remove potatoes from oil to clean towels to drain. Season with fine salt and serve.
• For steaks, heat a large nonstick skillet over high heat. Add a little oil to the pan, 1 turn. Season steaks with salt and pepper. Place steaks in skillet and sear 2 minutes on each side. Reduce heat to medium and cook steaks 6 minutes longer for medium rare, 8 for medium to medium well. Remove steaks to a warm plate to rest. Add 2 tablespoons butter and the shallots to the pan. Cook shallots 2 or 3 minutes, add flour to the pan and cook a minute longer. Whisk wine into pan and lift pan drippings up. Add the last tablespoon of butter and remove the pan from the heat. Spoon wine and shallot sauce over the steaks and serve with hot, shoestring potatoes.

STEAK FRITES

Steps:

• For the Steak:.
• Season steaks with salt and pepper on both sides. If you have time, let the salted steaks sit for 35 minutes in the fridge - they'll be a bit more juicy this way. If not, just season and cook.
• Heat the oil in a cast iron skillet over medium high heat until almost smoking.
• sear the steaks about 4 minutes per side, or until rare to medium rare.
• Remove, set aside and keep warm.
• At this point, you can simply deglaze the pan with your choice of water, wine, or even a combination of pepper, cream, brandy, and mustard and reduce to make a sauce for the steaks, but I prefer just a dab of butter.
• For the Frites:.
• Peel and cut the potatoes into about 1/4' matchsticks.
• Soak in cold water for at least 2 hours - overnight is fine.
• Drain the potatoes and transfer to large bowl. Toss with the cornstarch. Transfer to wire rack on rimmed baking sheet. If that's too much work, I sometimes just dry them on paper towels --
• Heat the peanut oil to 330 degrees F.
• Fry in a few batches for about 3 minutes - until it's partially cooked, but not yet browned.
• Remove each batch to drain on paper towel.
• Raise the temperature of the oil to about 375 degrees F.
• Fry potatoes again in batches for 1 or 2 minutes, or until golden and crispy - this will ensure that you have fries that will stay crispy, even if the butter gets to them.
• Serve immediately, go to confession*.
• *optional.

PAN-FRIED STEAK

Steps:

• Heat a large heavy-bottomed skillet (preferably cast iron) over high 5 minutes. Generously season steaks with salt and pepper. Add 1/2 teaspoon butter to pan, then immediately top with one steak. Repeat with remaining 1/2 teaspoon butter and steak. Cook without moving steaks until a golden brown crust forms, 3 to 4 minutes. Turn and cook 2 minutes more for rare, or 3 to 4 minutes more for medium-rare. Transfer to a cutting board and let rest 5 minutes. Slice steaks against the grain; serve with sauce, if desired.
• Heat a 10- or 12-inch cast-iron skillet over high heat. Season the steaks liberally with salt and pepper. Seconds before adding a steak, drop 1/2 teaspoon of the butter into the pan and immediately top with the steak. Repeat with the remaining steak. Sear for 3 minutes without moving the steak (to form a crust). Turn and cook for 2 minutes for rare or 3 to 4 for medium rare. Remove the steaks from the pan and let them rest on a board or platter for a few minutes before serving.