Steak Frites Recipe

Prepare the Steak

Season the coulotte steak with salt and black pepper on both sides. Heat the olive oil in a skillet over medium-high heat.

Cook the Steak

Once the oil is hot, place the steak in the skillet and cook for about 4-5 minutes on each side for medium-rare, or until your desired doneness is achieved. Remove from skillet and let it rest for 5 minutes before slicing.

Make the Demi-Glace

In a saucepan, combine beef stock, black peppercorns, and shallots. Bring to a simmer and reduce the liquid by half.

Finish the Sauce

Stir in heavy cream and continue to simmer until the sauce thickens. Remove from heat and whisk in butter until melted. Strain the sauce to remove solids if desired.

Prepare the Potatoes

Peel the russet potatoes and julienne them into thin strips to create shoestring fries.

Fry the Potatoes

Heat vegetable oil in a deep fryer or large pot to 350°F (175°C). Carefully add the potato strips in batches and fry until golden and crispy, about 3-4 minutes. Remove and drain on paper towels, then season with salt to taste.

Mix the Sauce

In a bowl, combine mayonnaise, chopped tarragon, and lemon juice. Stir until well combined. Adjust seasoning with salt if desired.