Steak frites
Pan-seared sirloin steaks topped with melting parsley butter and served with crisp, golden fries cooked twice in hot oil.
Method
- 1
Mash the butter with the parsley, shallot, lemon juice and a pinch of salt and pepper. Roll it into a log in cling film and chill until firm.
- 2
Cut the potatoes into 1 cm thick fries, rinse them in cold water and dry them very thoroughly in a clean tea towel.
- 3
Take the steaks out of the fridge while you cook the fries, so they lose their chill.
- 4
Heat the oil in a deep pan, no more than half full, to 150°C. Fry the potatoes in 2 batches until soft but still pale, about 6 minutes each.
- 5
Drain the fries on a wire rack and raise the oil temperature to 190°C.
- 6
Heat a heavy frying pan over high heat until smoking. Season the steaks generously and rub them with 1 tablespoon of oil.
- 7
Cook the steaks 2 at a time, turning every minute, until well browned. About 6 minutes per batch gives medium rare.
- 8
Rest the steaks on a warm plate with a slice of the parsley butter on each.
- 9
Meanwhile, fry the fries again in 2 batches until crisp and deep golden.
- 10
Drain the fries on the rack and salt them straight away.
- 11
Serve the steaks with their melting butter and resting juices, and the fries piled alongside.
Notes
- The first, cooler fry cooks the potato through; the second, hotter one makes the outside crisp. Skip either and the fries suffer.
- For medium, add 1 to 2 minutes per batch. A thermometer in the centre should read 55°C for medium rare before resting.
- Slices of leftover parsley butter freeze well and are good on grilled fish or vegetables.
Equipment
Deep heavy pan or deep fryer, Cooking thermometer, Large heavy frying pan, Wire rack, Cling film