Chismillionaire's Recipe of the Day - Steak Frites

Impressive Bistro Fare

Evenings were distinctively different half-a-century ago. People dressed for dinner, enjoyed a cocktail or two, then sat down to rich, savory dishes like Steak Frites. Happily, there’s a portal to this bygone era right in your kitchen. Executive Chef Jim Nuetzi shares a recipe for this entrée of thinly sliced steak drizzled in butter and adorned with crisp, fried potatoes. We suggest serving it with spinach on the side and the Rat Pack crooning in the background.

(recipe serves 4)

Herb Butter

Ingredients
Butter	4 Tbsp (softened)
Minced Shallot	1 Tbsp (minced)
Freshly Chopped Parsley	1 Tbsp
Freshly Sliced Chives	1 Tbsp
Freshly Chopped Chervil	1/2 Tbsp
Freshly Chopped Tarragon	1/2 Tbsp
Fresh Lemon	1 ea
Kosher Salt	1 tsp

Preparation
1. In a medium mixing bowl, combine butter, shallot, parsley, chive, chervil, tarragon, juice from the lemon, and salt.
2. Mix well until all ingredients are combined.

NOTE: Butter can be refrigerated for use the next day or used within four hours. If refrigerated, allow to sit at room temperature for one hour before use.

Fries

Preparation
1. Scrub the potatoes under cold running water and peel off skin.
2. Square the potatoes by trimming each of the four sides of the potato.
3. Cut the potatoes into ¼ inch slices.
4. Lay the slices flat on the cutting board and cut each slice into ¼ inch fries.
5. Rinse the fries under cold running water.
6. Place the fries in a bowl, cover with cold water, and refrigerate for 1 hour.
7. Drain the fries and dry thoroughly with paper towels.
8. Coat the fries with cornstarch and allow to set on a wire baking rack in single layer for 20 minutes.
9. While the fries are sitting, add peanut oil to the fryer and allow to pre-heat to 325 degrees.
10. Blanch the fries for 3-4 minutes, until just starting to turn golden; remove from the oil and drain on paper towels or a brown paper bag. Depending on the size of the fryer, you may have to do this in batches. Do not allow the fries to get crowded in the fryer or they will not crisp.
11. After draining, place fries in a stainless steel mixing bowl.
12. Toss the fries with the salt, parsley and cheese.
13. The fries can be held for two hours at this point. If holding the fries, turn the fryer off.

Ingredients
Russet Potatoes	4 ea (large)
Cornstarch	2 Tbsp
Peanut Oil	About 3 quarts (follow recommendations on home fryer)
Kosher Salt	2 tsp
Freshly Chopped Parsley	1 Tbsp
Freshly Grated Parmigiano	3 Tbsp

Steak

Preparation
1. Pre-heat your grill or cast iron skillet to 500 degrees (open your windows and turn off your fire alarm if using a skillet. If using the skillet, rub the steaks with oil.)
2. Pre-heat the fryer to 375 degrees.
3. Season the steaks with kosher salt and freshly cracked pepper.
4. Grill or sear the steaks until deep brown on each side (about four minutes per side for medium rare).
5. Place the steaks on a plate, top with the butter, tent with aluminum foil, and allow to rest for five minutes for butter to melt.
6. While the steaks are resting, fry the fries until crisp (around three minutes). See fries preparation above.
7. Slice the steaks on the bias and arrange the slices on four hot dinner plates, drizzle with juice from plate.
8. Pile the hot fries onto the back of the plate and serve immediately.

Ingredients
Hanger Steaks	3, approximately 10oz each (will serve 4 people when sliced)
Kosher Salt	2 tsp
Freshly Cracked Pepper	1 tsp
Peanut Oil	2 Tbsp (if using a cast iron skillet)