Target: 6 × 4 inches · landscape

Steak Frites with Cafe de Paris Butter

60 min · 4 servings

Ingredients

□

□ 2 lb russet potatoes

□ 8 cups neutral frying oil

□ 2 tsp kosher salt, divided

□ 1 tsp freshly ground black pepper

□ 8 tbsp unsalted butter, softened

□ 1 small shallot, minced

□ 2 tbsp finely chopped fresh flat-leaf parsley

□ 1 tbsp finely chopped fresh tarragon

□ 1 tbsp capers, rinsed and finely chopped

□ 2 anchovy fillets, mashed

□ 2 tsp Dijon mustard

□ 1 tsp Worcestershire sauce

□ 1 large lemon

□ 1 tbsp high-heat cooking oil

1. Mix butter with shallot, herbs, capers, anchovy, Dijon, Worcestershire, and lemon; roll into a log and chill.

2. Cut, rinse, and thoroughly dry shoestring potatoes. Fry in batches at 325 F until tender and pale; drain.

3. Season selected steaks. Sear in a smoking-hot oiled skillet 3–4 minutes per side until deeply browned.

4. Pull at 120–125 F for medium-rare or 130–135 F for medium; butter and rest. Refry potatoes at 375 F until crisp.

5. Oven option: roast oiled fries at 450 F for 30–35 minutes. Salt finished fries and serve with steak, butter, and lemon.

Cook’s note: First-cook the fries before the steak; their final fry fits neatly into the 8-minute steak rest.