Steak and Frites
Hola Familia, we are breaking bread with a Bavette Steak in a garlic Wine Sauce and Fries garnished with a Lemon Garlic and Green Onion Butter.
This was absolutely delicious!!
Steak: 1-2 servings
8 oz Bavette Steak, Hanger or Flank steak will do as well.
1 Tbsp Tallow
1 Tbsp Butter
2 cloves of Garlic whole
1 Sprig of Thyme and Rosemary
Kosher Salt and Pepper for seasoning
*Heat Cast Iron, or Stainless Steel, Pan to a Medium High Heat
Add Tallow and let cook until it’s Bubbling
Add Butter and allow to bubble
Season Steak all over with Kosher Salt and Pepper
Sear 1 side of the steak for 3-5 mins
Turn steak and Add Garlic, Thyme and Rosemary
Lower your heat to about a Medium Low
While Steak is cooking, braise with the butter tallow sauce
Cook for an additional 3-5 mins until desired temp. 5 mins for Medium
Remove from Heat and allow to sit prior to slicing
Pour 1/2 cup of Red Wine into the remaining drippings and tallow butter sauce to create your Red Wine Sauce to dress over the steak.
Allow that to cook down after 6-8 mins on medium heat, pour thru a mesh colander into a bowl to serve over steak later.
*Butter Garnish:
Use a Mixing Machine or food processor.
Preferably a Mixing Machine to keep everyone consistent and thick
2 sticks of Unsalted Butter
1 clove of Minced Garlic
1/3 cup of Chopped Green Onion
1/2 Tbsp of chopped Thyme
1/2 Tbsp of chopped Rosemary
Zest and 1/2 juice of Lemon
Salt and Pepper to taste
Use 4 Large Russet Potatoes 4-6 servings
Peel each potato
Julien Potatoes to desired length and thickness (preferably thin)
Pat dry the fries
Pour about 4 cups of Canola Oil into a deep Frying pan and heat to 350 degrees Fahrenheit
Fry your Julien potatoes for about 6 mins
Until golden brown
Serve and Enjoy! Thanks for Watching!