Serves 4 Difficulty
8 russet potatoes Peanut oil for frying 4 top sirloin steaks Salt and pepper 1/4 cup canola oil for frying 1/4 cup butter 4 shallots, chopped 1/2 bunch thyme, chopped
For french fries: Peel potatoes and cut into 1/4" slices and then cut each slice into 1/4" strips. Place potato strips into a large bowl of cold water.
Preheat oven to 200 degrees F.
Pour about 3" of peanut oil into a dutch oven/deep fryer and heat to 300 degrees F.
Drain potatoes and dry with a paper towel.
Working in batches, carefully slide potatoes into hot oil and fry for about 5-8 minutes. Potatoes should just start to turn golden.
Remove potatoes with a large slotted spoon onto paper towels.
Just before serving time, bring oil back to 300 degree F temperature and fry potatoes for about 5 minutes, until browned. Drain and salt. Place potatoes in a warm oven.
Preheat oven to 425 degrees F.
Salt and pepper steaks on both sides.
In a large skillet heat canola oil to very hot. Add steaks and cook until browned on both sides, about 2 minutes per side. Pour off remaining oil. Add butter, shallots and thyme to pan and saute with steaks for 2 minutes. Place pan in oven and bake for about 4 minutes.
Transfer steaks to plates and top with a slice of maitre d’hotel butter and serve with fries.
This traditional bistro dish is served with Maitre d’Hotel Butter: 1/4 cup softened butter, 1 teaspoon minced parsley, 1 teaspoon lemon juice, salt and pepper to taste. Combine all ingredients and spoon onto a sheet of wax paper or plastic wrap and roll into a tube shape. Refrigerate.