Steak Frites

Name: Steak Frites
Yield: Serves 4
Cuisine: Europe, French
Ingredients: 2 1/2 pounds, russet potatoes (about 4 large), scrubbed, sides squared off and cut lengthwise into 1/4-inch by 1/4-inch fries (see illustration below); 2 tablespoons, cornstarch; 3 quarts, peanut oil for frying; 1 tablespoon, vegetable oil; 2 , boneless strip or rib-eye steaks (1 pound each), cut in half (see photo below); , Kosher salt and ground black pepper; 4 tablespoons, unsalted butter, softened; 1/2 , medium shallot, minced (about 2 tablespoons); 1 clove, garlic, minced or pressed through a garlic press (about 1 teaspoon); 1 tablespoon, minced fresh parsley leaves; 1 tablespoon, minced fresh chives; 1/4 teaspoon, table salt; 1/4 teaspoon, ground black pepper

Main Courses
Europe
French
Fruits & Vegetables
Meat
Beef
Potatoes

By Keith Dresser ･ Appears in Cook's Illustrated January/February 2007, America's Test Kitchen TV

A good rendition of this bistro standard is hard to find in American restaurants. Short of flying to Paris, how could we reliably enjoy this French classic?

SERVES 4

TIME 1½ hours, plus 30 minutes chilling and 20 minutes resting

Why This Recipe Works

This is a members' feature.