A wintry feast featuring a simple steak au poivre recipe and crispy frites.
To make frites, fill a deep, wide, heavy bottomed skillet with 2-inches of oil, set over medium heat, and using a deep fry thermometer, heat oil to 300 degrees Set a large paper bag on a tray. Add potatoes 10 or so at a time; fry 6 minutes. Carefully remove potatoes from oil with a slotted spatula and set in paper bag. Repeat for all the frites. Then, increase heat slightly and wait for oil to reach 400 degrees. Adding 10 or so at a time, fry potatoes a second time for 2 - 3 minutes, or until they are a light golden brown. Remove with a slotted spoon and set frites back in paper bag. When all frites are cooked, add 1/2 teaspoon of sea salt to the bag and shake. Taste and add more as needed.
Meanwhile, cook steaks. Heat a large skillet over medium high heat; preheat oven to 350 degrees Drizzle oil over steaks on both sides. Add steaks to pan, sear 3 - 4 minutes, flip, and sear 3 - 4 minutes more. Set steaks on an ovenproof platter and cook in oven 5 minutes or until internal temperature reaches 140 degrees Rest steaks at room temperature for 5 minutes.
This recipe calls for a bit of coordination and is most easily made by two people – one to make steaks and sauce and one to make frites. If you're new to deep-frying, note that a steady temperature is key. We use an electric countertop skillet. If deep-frying on the stovetop, use a deep fry thermometer to keep track of the oil temperature.