Steak frites with beurre rouge.

S4

meat:
4 250g porterhouse or rumps
oil
s&p

frites 'les halles':
8 big peeled potatoes
2,5 liter peanut oil
salt

the butter:
half a cup of red wine
1 shallot, chopped
225g butter
7g flat parsley
s&p

Combine the wine and chopped shallots in a small pot and bring to the boil, reduce until the wine is almost gone. Once cool place it in a mixer bowl and add the butter, parsley and salt and pepper. Mix well.
Once done, place on a piece of glad wrap and form into a sausage form. Wrap and place in the freezer.
Cut the potatoes into 1x1 cm thick sticks. Throw them into a bowl of cold water and leave them to rest for thirty minutes. After the time is up, rinse the potatoe under cold water.
Heat the oil in a big sauce pan until it's 140c. Using a wire ladle place a small amount of the potatoes in the pan and let them blanche for about 8 min. remove and let them rest for at least 15 min, repeat with the rest of the frites.
Now, try to time the finishing frying of the frites with the cooking of the steaks.
Pound the steaks, oil them with a brush and season.
Bring the oil up to 190c and throw in the first batch of frites. Leave until golden (about 3 minutes).
Heat the oven to 100c and place a plate in it. Take the butter out of the freezer.
Over high heat fry two steaks at a time in a pan, or all four in two pans (if you have a big stove).
Cook one side until it browns, and flip over and brown the other side. Turn down the heat and let it cook for about 5 min for medium-rare.
Once done, remove the plate from the oven, place the done steaks on plate and cover loosely with foil.
Place the frites as they are done in a towel clad bowl and cover with foil till all frites are done. Salt and toss in the towel.
Serve.

drink: SOMETHING NICE!