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Prep Time2 HOURS FOR SOAKING POTATOES
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Cook Time20 MINUTES
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Serving2
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Wikipedia says: Steak frites, meaning “steak fries” in French, is a dish consisting of steak paired with French fries. It is commonly served in European brasseries, and is considered by some to be the national dish of Belgium, which claims to be the place of its invention.
This is one of my favorite dinners. An 8 ounce filet tail is a bargain and is soooo good and tender and buttery. What a treat! And these crinkle cut fries are better than anything you will get in a restaurant. Be sure to use peanut oil and watch the hot oil carefully because it needs to get very hot for the second fry and if you’re watching a movie or talking on the phone it is easy to forget. Hot oil is dangerous! I find the easiest way to do this is to fry in a big Le Crueset Dutch oven with a good candy/oil thermometer and set the timer on your Iphone so you are reminded to check on the oil every few minutes. Have something green with this dinner, a crisp salad for example. And some good red wine – I poured a Duckhorn Cab and it was juicy and bright and almost as chewy as the steak (in a good way). I paired this meal with a screening of some old Avengers episodes and it seemed like the perfect match! Steak frites and Emma Peel!! I think Emma Peel would have enjoyed a cold martini and a juicy steak! Check out The Avengers (1961 to 1969) on DVD. Have an adventure without leaving your house!
Ingredients
Beef Filet Tail
Crinkle Cut Fries
Directions
Time your dinner so that while your filet is resting, you can toss the fries in the hot oil for their second fry.
Prep the potatoes. Peel them, cut them into crinkle fries and then put them in a big bowl with cold water and ice. Keep them in the frig for a couple of hours.
DRY THE FRIES. This is crucial step. You can dry them with a towel one at a time, or you can bring out the hair dryer, spread them on a towel and dry them with hot air. Whatever you do, they need to be dry when they hit the oil for their first fry.
The first fry is at around 310 to 320 degrees for about 3 to 5 minutes or until the fries have just the slightest bit of color to them. Remove from the oil and arrange them on a rack so that they are not crowded or stuck to each other.
Watch the oil and don't burn down your house.
Roast the beef at 425 degrees for about 10 minutes. You could brown the filet in a skillet first and it would have a prettier exterior. But, just make sure you don't overcook the beef when it goes into the oven. You could also grill the beef on a hot fire and watch it.... it may take more or less than 10 minutes to get to the desired doneness. When it is done, put it on a platter and cover it with aluminum foil and let it rest while you fry the potatoes a second time.
The second fry is at 375 degrees or even a little higher (the oil temp will drop when you put the potatoes back in). Fry them until they are crisp and golden.
Slice the beef and serve on a plate with a pile of fries!
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