The epitome of French brasserie food – Steak Frites is a firm favourite for a weekday supper.
Sirloin steak which has been dry aged, on the bone for 35 days by my butcher is served with double cooked fries and garlic and black pepper butter.
A quicker version of my perfect fries makes this an ideal weekday meal. The butter can be made in bulk and stored in the freezer for when needed.
For the Steak and Butter: 4 Sirloin Steaks (Preferably Rib End, Well Trimmed), Sea Salt, Cracked Black Pepper, 10ml Rapeseed Oil, 60g Unsalted Butter, 1 Garlic Clove (Finely Chopped), 1tsp Sea Salt, 3tsp Cracked Black Pepper
For the Fries: 8 Large Maris Piper Potatoes (Peeled and Chipped and Stored in Water), Sea Salt
1) Prepare the butter by allowing the butter to come to room temperature and placing in a small bowl. Add the garlic, 1tsp sea salt and 3tsp cracked black pepper and mix well to combine. Transfer to some cling film and roll tightly into a sausage, winding both ends to compress. Transfer to the freezer until ready to serve.
2) Pre heat a fryer filled with vegetable oil to 160c. Drain and dry the chips from the water and fry in batches for 4-5 minutes until just starting to turn colour. Remove from the fryer and drain, storing on a large flat baking tray until ready for the final fry.
3) Turn the fryer up to 190c. Fry the fries again, in batches, for around 3-4 minutes or until golden brown and crisp. Remove, drain on some kitchen towel and season with sea salt. Keep warm until ready to serve.
4) Meanwhile, place a large frying pan over a high heat and add the rapeseed oil. Season each steak liberally with sea salt and cracked black pepper. Fry for around 3-4 minutes each side until cooked to your liking – this will depend entirely on thickness. Set aside and allow to rest for at least 10 minutes.
5) Serve the steaks with a slice of the garlic and black pepper butter and a good amount of fries.