Steak Frites With My Favourite Sauce

steak

🥗Healthier: chicken breast

💰Cheaper: pork chop

Chicken breast is leaner and generally less expensive.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is healthier and offers a similar cooking profile.

fresh herbs

🥗Healthier: dried herbs

💰Cheaper: none

Dried herbs can be more accessible and have a longer shelf life.

beef stock

🥗Healthier: vegetable stock

💰Cheaper: water with seasoning

Vegetable stock is lower in calories and can be homemade.

Salt the New York strip loin nicely and place it on a wire rack in the fridge to dry cure for a few hours or overnight.

Peel the rustic potatoes and place them in a bowl of water.

Cut the potatoes into fries by either hand-cutting or using a mandolin, then wash off the starch in water until it runs clear.

Drain the fries on kitchen towel and dry them thoroughly.

Heat peanut oil in a heavy pot to 325°F (approximately 163°C) and cook the fries for 6 to 7 minutes until soft but not colored.

Remove the fries from the oil and place them on kitchen towel, then refrigerate for 2 to 3 hours.

Chop shallots and crush black peppercorns and coriander seeds, then add them to a deep saucepan.

Add 2 tablespoons of white wine vinegar to the saucepan and reduce until about half a tablespoon of liquid remains.

Let the reduction cool, then set aside some for finishing the sauce later.

Take the steak out of the fridge and let it temper for about an hour.

Melt 125 g of butter in the microwave and set aside.

Chop the tarragon leaves without over-chopping them.

In a saucepan, combine 3 egg yolks, 1 tablespoon of water, and the shallot mixture (not the reserved part).

Add 1/4 teaspoon of Dijon mustard and whisk together, then cook on low heat for 2 to 3 minutes until thickened, stirring occasionally to avoid scrambling the eggs.

Slowly pour in the melted butter while whisking to create an emulsion, then add the reserved shallots and tarragon, mixing well.

Season the sauce with salt, and optionally add lemon juice or vinegar to taste.

Transfer the sauce to a bowl and cover with cling film to prevent a skin from forming, keeping it warm on the stove.

Pat the steak dry with kitchen towel and rub oil over it, then season with black pepper on both sides.

Heat peanut oil in a stainless steel pan until hot, then start cooking the steak fat side down for about a minute to render some fat.

Flip the steak every 30 to 40 seconds using different parts of the pan to achieve an even cook and crust, cooking for about 3.5 to 4 minutes total.

After cooking, drain excess fat from the pan, lower the heat, and add a generous knob of butter along with herbs, allowing them to incorporate.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens