Les Recettes de Louis la Vache: Bifteck au Poivre avec Frites

Peppered Beef Steak with Fries

Bifteck au poivre, shown here with grilled onions.

Making a pan sauce is a simple process that produces immense flavor in just minutes. In this recette, the steaks are removed from the pan and then the pan is deglazed using brandy. The cook stirs with a wooden spoon to scrape up the tasty browned bits from the pan bottom; demi-glace and beef stock also add depth of flavor. Before long, the liquid reduces to a delicious sauce. At the last minute, butter is whisked in to thicken and enrich the sauce.

The brown bits in the bottom of the pan are necessary to build the sauce. It is for this reason you do not want to use a non-stick pan. As Louis wrote in the post giving the omelette recipes, Louis favors the All-Clad LTD series pans.

Biftecks au poivre are traditionally served avec pommes frites - recette suivante.

À table!

Biftecks au poivre

INGREDIENTS:

2 tsp. coarsely ground pepper
2 New York steaks, each 10 to 12 oz.
Salt, to taste
2 Tbs. olive oil
2 Tbs. minced shallot
1/4 cup brandy
1 Tbs. veal or beef demi-glace
1 cup low-sodium beef stock
4 Tbs. (1/2 stick) unsalted butter, cut into 4 pieces

METHOD:

1. Spread the pepper out on a baking sheet. Season the steaks on both sides with salt, then press the steaks into the pepper, coating both sides.
2. In a deep sauté pan over medium-high heat, warm the olive oil until shimmering.
3. Arrange the steaks in the pan and cook for 2 to 3 minutes per side for medium-rare, or until done to your liking.
4. Transfer the steaks to a warmed platter and cover loosely with aluminum foil.
5. Pour off the excess fat from the pan and set the pan over medium heat.
6. Add the shallot and sauté until translucent, 2 to 3 minutes.
7. Add the brandy and cook, stirring to scrape up the browned bits from the pan bottom, until most of the liquid has evaporated, about 1 minute.
8. Add the demi-glace and stock and cook until reduced by half, 2 to 3 minutes. Reduce the heat to low and add the butter 1 piece at a time, whisking constantly.
9. Strain the sauce through a fine-mesh sieve into a bowl. Spoon the sauce over the steaks and serve immediately.

Serves 2

They aren't "French Fries," they are Frites, Yank!

Pommes de Terre Frites

The keys to crisp frites are drying the potatoes well, using fresh oil, maintaining the oil at a constant high temperature, not crowding the potatoes in the pan and never covering the pan. The traditional method calls for cooking the potatoes twice. The first immersion in oil cooks the centers of the fries and firms their exteriors. The second cooking makes the potatoes crisp and golden brown.

If you do not have a deep fryer, use a deep, heavy saucepan and long-handled tongs or a wire skimmer. You will also need a deep-fat frying thermometer if the fryer lacks a built-in thermostat or if you're using a saucepan.

While the following method recommends peeling the potatoes, you may prefer to leave the skins on for a more rustic presentation. Either way, they're delicious!

There are a number of ways to cut the potatoes: Use a mandoline, the French-fry attachment of a food processor, or a very sharp knife.

INGREDIENTS:

2 lb. baking potatoes, each about 4 inches long
Vegetable oil for deep-frying
Sea salt, to taste

METHOD:

1. Peel the potatoes and cut them lengthwise into slices 3/8 inch thick.
2. Then cut each slice lengthwise into strips 3/8 inch wide.
3. Rinse potatoes in three changes of cold water.
4. Then place in a bowl filled with ice water and let stand for 5 minutes to remove excess starch.
5. Meanwhile, pour oil to a depth of 3 inches into a deep-fat fryer with a basket or into a deep, heavy pan. Heat to 325ºF, checking the temperature on a built-in thermostat or a deep-fat frying thermometer. If you do not have a thermometer, drop in a piece of potato; the oil should immediately begin to foam along its edges.
6. While the oil is heating, line platters or trays with paper towels.
7. Drain the potatoes and thoroughly dry them with kitchen towels. (Wet potatoes may stick together and will cause the oil to splatter.) If using a fryer, briefly immerse the basket in the hot oil to prevent the potatoes from sticking to it once they are added.
8. Remove the basket from the oil, place 2 handfuls of the potatoes in the basket and lower into the oil. Alternatively, carefully lower them in the pan of oil using a skimmer or tongs. The oil will expand and cover the potatoes. Be sure not to add too many potatoes at one time or they will not cook evenly.
9. Fry until the potatoes are just beginning to brown, about 10 minutes.
10. Remove the basket and set it over a bowl to drain, then transfer the French fries to paper towel-lined trays or platters for at least 10 minutes or for up to 2 hours. If removing with a skimmer or tongs, place the frites directly on lined trays.
11. Just before serving, line additional trays or platters with paper towels.
12. Reheat the oil to 375ºF and fry the potatoes again in batches until golden brown and crisp, about 2 minutes.
13. Remove the basket and set it over a bowl to drain, then turn the French fries out onto the lined trays. Or remove with a skimmer, draining well over the pan, and transfer to lined trays.

Place in a serving bowl or basket, season with salt and serve immediately. Serves 4.

Go here for another way the French fry pommes de terre.

Bon appétit!

This recette is also posted at The Frog Blog of Louis la Vache

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