| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Eggs |
|
|
1 |
Servings |
INGREDIENTS
| 4 |
|
N.Y Strip steaks; (8 ounces each) |
|
|
Salt and freshly ground pepper |
| 4 |
tb |
Unsalted butter |
| 4 |
|
Russet potatoes |
| 1 |
qt |
Vegetable oil |
|
|
Coarse salt |
| 2 |
tb |
White wine vinegar |
| 2 |
tb |
Dry white wine |
| 1 |
tb |
Shallots; chopped |
| 1 |
tb |
Fresh tarragon; finely chopped |
| 8 |
tb |
Unsalted butter |
| 3 |
|
Egg yolks |
|
|
Salt |
| 1 |
pn |
Cayenne |
| 1 |
tb |
Tarragon; finely chopped |
| 1 |
tb |
Chervil (or flat-leaf parsley); finely chopped |
INSTRUCTIONS
STEAK
POTATOES
BERNAISE
How to Prepare the Steak: Heat the butter in a cast-iron skillet over
medium high heat. Season the steaks on both sides with salt and pepper to
taste. Cook the steaks for 3-4 minutes on each side to medium-rare or until
done to your liking.
How to Prepare the Frite: Cut the potatoes into 1/4" slices lengthwise and
cut each slice into 1/4" long fries. Place in a large bowl of water and
soak at least 1 hour, or overnight. (The more starch that is removed, the
crispier the fries will be.) When ready to fry, heat oil to 340 F in a deep
heavy bottomed pot or fry-o-later. Fry the potatoes in small batches for
about 3-4 minutes. Remove to a sheet tray lined with paper towels. When
ready to serve, heat oil to 390 F. Fry potatoes in small batches for about
2 minutes, until golden brown. Remove to a sheet tray lined with paper
towels and sprinkle generously with coarse salt. Serve immediately with
Dijon mustard.
How to Prepare the Bernaise: Combine the vinegar, wine, shallots, and
tarragon in a small stainless steel saucepan. Place over high heat and boil
until reduced by half. Remove pan and allow to cool to room temperature.
Melt the butter in a small saucepan. Fill the bottom of a double boiler
with water and bring to a simmer. Combine the egg yolks and reserved
shallot mixture in the top of the double boiler. Whisk until smooth and
place the top over the bottom, continue whisking until the mixture is light
and fluffy. Slowly drizzle in the melted butter and whip constantly until
the mixture thickens. Season to taste with salt and a pinch of cayenne
pepper. Add fresh tarragon and chervil, to garnish.
Serves 4
Posted to recipelu-digest Volume 01 Number 472 by "bunny"
<layla696@ix.netcom.com> on Jan 7, 1998
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