how2heroes » Steak Frites

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Ingredients

For The Steak

8-oz hanger steak (or cut of choice)
salt
pepper
Cajun seasoning (optional)
2 tbsp unsalted butter

For The Sauce

2 tbsp chopped shallots
½ cup cognac
1 tbsp canned green peppercorns, drained
1 cup veal or beef stock
1 sprig of thyme, leaves only
1 tbsp unsalted butter

Garnish

cornichon pickles (optional)

For Homestyle Fries

potatoes sliced into French fry cut
canola oil - enough to fill a pan halfway for frying
salt
pepper

Special Equipment: for Homestyle Fries

slotted spoon or spider skimmer

How-to

Prepare the Steak

Preheat oven to 350º
In a large hot skillet, add 2 tbsp of the butter and brown the butter
Season steak on both sides with salt, pepper and Cajon seasoning (optional)
Place steak in brown butter until a crust is formed, about 2 minutes on one side. Flip steak over and sear 3-4 minutes. Place in oven at 350º and cook for 3-4 minutes for medium rare, 4-5 for medium, 5-7 for medium-well
Remove steak from the oven and let rest in a cool place for 5 minutes

Make the Peppercorn Au Jus

In the same pan used to cook the steak, add shallots and sauté over medium heat. Remove pan from heat and add cognac. Flambe gently. Add thyme, veal stock and reduce almost all the way. Whisk in 1 tbsp butter until melted
Check seasonings and add salt and pepper if necessary

Make Homestyle Fries

Slice potatoes into French fry cut and place in boiling salted water. Cook for 3 minutes. Drain and place on a towel to dry
Heat canola oil in a pot. Place fries in hot oil and cook for 4-6 minutes until crispy. Pull out of the oil using a spider or slotted spoon. Season with salt and pepper

Plate & Serve

Place fries on the plate with steak and drizzle with sauce. Enjoy!

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Rebecca Newell

Raised in Glen Falls, NY, Rebecca Newell spent much of her youth traveling with her family to Old Quebec City, Paris, Italy, and Holland along with several other interesting places. By experiencing these different cuisines and cultures, Newell was exposed to what she now credits as an important part of developing her own unique style of cooking. Newell attended the University of Maine in Orono on a swimming scholarship and later graduated with a degree in English. She then attended New England Culinary Institute to broaden her food knowledge. After culinary school, Newell moved to Naples, Florida and worked at Bistro 821 and Quail Creek Country Club. From there, she moved back to New England and trailed Kevin and Jill Crawely at Coriander Bistro and then Stephen Sherman at Union Bar and Grille. From Union Bar and Grille, Newell was promoted to Chef at Aquitaine Bis; and in October 2007 accepted the position as Executive Chef at Boston's The Beehive. When not in the kitchen, Newell loves to visit her home on Lake George, NY, explore Boston, go swimming, spend time with friends and try new restaurants.