French · Main
Steak frites
Steak frites, cuisine francaise, pour 2 convives. Comptez 20 minutes de preparation et 40 minutes de cuisson. Le plat se tient seul, avec une garniture simple.
- Préparation
- 20 min
- Cuisson
- 40 min
- Pour
- 2
Ingrédients
- Ribeye steaks, 3 cm thick — 2 (300 g each)
- sel fin — 8 g
- Black peppercorns, coarsely crushed — 8 g
- Neutral oil — 30 ml
- beurre doux — 40 g
- echalote, minced — 40 g
- Cognac — 40 ml
- Brown veal fond — 100 ml
- creme epaisse — 120 ml
- Dijon mustard — 8 g
- Maris Piper pommes de terre — 700 g
- Frying oil — 2 L
- Fleur de sel — 2 g
Méthode
- sel steaks 1 h ahead; rest at room temperature. Cut pommes de terre into 1 cm frites; rinse until water runs clear; dry.
- Blanch frites at 140 °C oil for 6–7 min until soft, no colour; drain, rest 15 min (or chill).
- Press crushed poivre onto both steak faces.
- Sear in oil over high heat 2 min per side; add beurre, baste 1 min; pull at 50 °C core for medium-rare. Rest 8 min on a rack.
- Sauce: in the same pan, sweat echalote 2 min; add Cognac, flambé; add fond, reduce by half; add creme and Dijon; reduce to nap. Season; add resting juices.
- Second fry: 180 °C for 2–3 min until golden and rigid; drain, toss with fleur de sel.
- Slice steaks or serve whole, sauce spooned over half.