Скачать или смотреть Steak Frites

This was a BIG one. Full recipe below...

Bearnaise:
Serves 4
1 large shallot (finely chopped)
1.5 tbsp tarragon (finely chopped)
1.5 tbsp white wine vinegar
Juice of 1/2 lemon
3 egg yolks
3/4 pat / 190g of unsalted butter (melted)
Salt and pepper to taste

1. Place the shallot, tarragon, vinegar and lemon juice in a pan. Bring to a bubble and reduce for a few minutes until shallots have cooked through.
2. In a bain-marie, whisk together the egg yolks with the vinegar mixture until slightly thicker and paler in colour (roughly 3-5 minutes). Remove from the heat.
3. Immediately drizzle in the melted butter, whilst continuously whisking, until emulsified and thicker. This can also be done using a blender.
4. Season with salt and pepper to taste and serve whilst still warm.


Chimichurri:
Serves 4-6
Large bunch of parsley (finely chopped)
2 smaller garlic cloves (minced)
1 red chilli (finely chopped)
1 tbsp red wine vinegar
1 heaped tsp of dried oregano
Generous glug of good quality olive oil (up to you depending on how liquid you want the sauce to be).
Salt and pepper to taste

1. Mix together all of the ingredients in a bowl and adjust amount of oil and seasoning to your taste. This is very much down to personal preference. If you want it spicier, go ahead and add more chilli too!


Steak:
For 1 steak
1x sirloin steak (mine was about 3/4 inch thick)
Fine sea salt
Peanut oil
1 knob of butter, 1 garlic clove and a sprig of thyme (for basting the steak)

1. Remove the steak from the packaging, place onto a wire rack, season both sides generously with salt and then leave uncovered in the fridge for a few hours (ideally overnight). When you come to cook the steak, remove it at least 30 minutes before cooking so it can come to room temperature.
2. Heat a cast iron or stainless steel pan (important) to a high heat.
3. Pat off any excess moisture from the steak and rub both sides with some peanut oil.
4. Place the steak into the pan, press down to get a good seal, turn the heat down slightly and cook for 1 minute 30 on each side for a medium rare steak (3-4 mins in total). If in doubt, use a thermometer and remove the steak from the pan when it reaches 50 C / 125 F.
5. After you flip the steak for the first time, place in the butter, garlic and thyme for basting. Bring the butter to a foamy bubble and baste the steak to get a nice flavourful crust.
6. Once cooked, leave the steak to rest for 10 minutes before carving (don't be tempted to do it sooner). Whilst it is resting, this is a good time to cook the fries.


Shoestring Fries:
Serves 2
2 large white potatoes

1. Using a mandolin, cut the potatoes into thin batons. If you dot have a mandolin with this attachment, you can simply julienne the potatoes by hand.
2. Rinse in cold water to remove excess starch.
3. Place into a bowl and soak in cold water for a few hours (or overnight ideally)
4. Remove the fries from the water and place onto a kitchen towel to fully dry.
5. Heat oil up to 175 C / 250 F and fry in batches (so oil doesn't overflow) for about 5 minutes until golden and crispy. Remove form the oil, place onto a cooling rack and immediately season with salt (or truffle salt to be even more indulgent).

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