Classic Bistro Steak with Truffle Parmesan Frites and Not So Secret Sauce
April 7, 2017
4 New York Strips, 3/4 - 1 Inch Thick
1 Bag of Frozen Shoe String French Fries
1/4 Cup of Finely Grated Parmesan Cheese
1-2 Tablespoons of Truffle Oil
3 Sprigs of Fresh Rosemary
2 Tablespoon of Dried Parsley
2 Tablespoons of Shallots, Minced
1 Clove of Garlic, Minced
1 Cup of Beef Stock
1 Cup of Heavy Cream
1/2 Cup of White Wine
2 Tablespoons of Cracked Black Peppercorns, Coarsely Crushed
Preheat a large skillet or grill pan to high. Season the french fries with salt and pepper and cook per the directions on the package. While the fries are baking, rub the steak with some olive oil and season with salt and pepper on both sides. Sear the steaks on both sides for approximately 3 minutes on each side, depending on the thickness. Transfer the steak to a plate, cover with foil.
Turn the heat to low and allow the pan to cool a bit. While the steaks rest add the minced shallots and garlic to a skillet, season with salt, and cook until lightly browned, about 30 seconds to 2 minutes depending on the heat of the pan. Pour in the beef broth to deglaze, scraping up any bits on the bottom. Once the stock is boiling add the heavy cream, white wine, rosemary sprigs, and peppercorns and lower the heat to simmer, stirring until lightly thickened. This should take about 5-10 minutes. Once done, remove the rosemary sprigs
Remove the fries from the oven when crispy and golden brown. Sprinkle the fries with the parmesan, 1/2 the dried parsley, and drizzle with the truffle oil. Toss to coat.
Plate the steaks along side the fries, pour some sauce over the steak, being sure to get some of the shallot, garlic, and peppercorns, and garnish with the remaining dried parsley.