The Best Steak Frites I've Ever Made

this is pee at money's pee at money p p i'm reading the package peed montes beef which we'll talk about soon but today my friends we are making epic steak frites with bourdale sauce and mini french fries really looking forward to this one now let's go i always want to start with a sharp knife my friends here we have two washed rusted potatoes let's cut them up so we'll just top and tail these and then cut it directly in half so we've got about two and a half inch chunk turn that on inside and we're gonna square it up like so you can definitely save the scrap for whatever you want i'm not insane so i'm just going to leave this little bit of peel right here whatever and just repeat with the rest and now we have our nice little cubes you can ask any professional chef in the world i guarantee it like what their favorite tool is and they're going to say a mandolin i've never worked in one professional kitchen that doesn't have a bunch of these and this brand as well and so if you're watching this and you're new to cooking and you want to get professional looking slices without actually having to be a professional get a benren or mandolin i will drop a link to this exact one in the description i got the extra wide version just so i can do all vegetables on it there is a smaller one that is cheaper but if you're asking me like i would just splurge the extra like 20 bucks i don't know what it is and get this one yeah so we'll just twist this knob on the back to adjust and we want these super thin always want to do a test cut to see if you like it too thick thinner thinner thinner look how perfect this thing is and so now we'll just slice them all up like this now you just want to make a little stack lay those down very carefully slice once through nice and thin same thickness as they were sliced perfect little fries straight into some ice cold water okay so now change out this water like three times rinse those a bit each time i'm in colorado so the water is coming out really cold from the tap but you do want cold water so you might have to use ice on the next step which i'll explain in a minute give them a gentle mix as you do this what we're doing here is getting all the starch off of the potato so when they fry they fry nice and evenly they don't have weird blotchy spots one more time final strain and fill up again with water now look how cool these little fries are now the last thing we need to do is put these in the fridge for one hour that water is going to give a lot more life back into these potatoes making them super hard and perfect for frying [Music] okay so for this bordelaise sauce usually what you're going to use is demi-gloss which is made from veal bones which i know most of you do not want to make and i don't blame you because it takes forever what i've done here is just taken some beef stock or bone broth starting with four cups and i'm reducing that down to one cup you could use store bought or if you want to make it homemade even better okay let's do this sauce starting with some shallot just trim a little bit off the top and the bottom and now just peel this one we'll just slice in half for the steak and this one will brunoise brunoise is essentially a very fine dice so we're first going to slice this way small as you can then very carefully we'll slice up the middle all the way to the top and then just slice very fine this way again sharp knife is really your best friend here boom ah god that was a nasty shallot and there's your broom loss medium heat pan going down we'll add a tablespoon of butter unsalted and french preferred as we are making borderlays shallots in and we'll just kind of sweat these down without color for about three minutes now we'll add some fresh thyme and just one bay leaf now in with the bordeaux wine crank up the heat bring to a boil and if you want light it up now a lot of people think this actually burns off all the alcohol that's not true at all it's gonna burn off a lot of it but definitely not all of it so that's something to keep in mind if you're making this for like really young kids okay reduce by about 80 percent and now add in your beef broth that's reduced now we reduce again i also like to add a touch of balsamic vinegar for a little extra acidity now at this point let's strain it back into a saucepan and continue to reduce and begin to season little by little with salt and sergeant gilbert just to taste now we'll reduce this by about half again pro tip here you can take a brush with some water and brush down all these sides of the pot because that's all flavor and at the same time you're making clean up super easy now once that's reduced turn the heat all the way down and we're going to start working in little cubes of cold unsalted butter just little by little and just whisk it in and when the first round of butter is almost melted add a little more constantly whisk taste the final time for salt and pepper a little more gilbert never hurts and there's your beautiful bordelaise set that somewhere warm now the mini french fries drain and into a salad spinner we need to get these as dry as possible oh god that's scary stop it get that water out keep spinning now we'll fry in very small batches at 325 degrees i ain't scared i've been here before for about two minutes or until just slightly golden brown now immediately hit them with a little salt and sergeant gilbert's back at it and repeat with the rest okay now back to the piatmanese beef pee at montes i'm probably butchering that name but that's just a breed of cattle from northwest italy dare i call it the wagyu of italy i think it's kind of a fair assumption so first thing i did was temper this for 30 minutes tempering just means pulling it out of that stupid fridge half an hour before cooking more than anything this allows it to cook evenly rosemary salt if you know you know and if you don't know i'll put a link to this recipe in the corner right now you gotta make it sergeant gilbert's making a lot of appearances today and he's happy about it both sides of course yeah that's it let it out let it out my man that's what's up okay let's go ripping hot pan avocado oil [Music] drop that beautiful steak carefully tongue baby give me a tongue baby some shallots in right before you flip just about two minutes and flip reduce the heat all the way down some crushed garlic and a little butter and finally some thyme when the butter begins to foam pan back in base [Music] [Music] until it hits 125 internal and rest it's game time beef down and just puddle this overlays around like so oh my god [Music] just a big heaping pile of those mini french fries right in the middle whoa i don't remember the last time i've been this excited well that was a lot of work but totally worth it let's go oh oh man let me just uh you want a bite oh my forgive me lord for i have sinned it's the perfect meal this is cooking sorry fridge you're getting it bad today make sure to like and subscribe until next time you know i love you when i'm out

Channel: ThatDudeCanCook

Views: 1,030,445

Keywords: how to cook steak, best steak, how to cook steak medium rare, how to cook steak in a pan, basting steak with butter, basting steak with butter and garlic, easy steak recipe, best steak recipe, best steak ever, steak videos, steak cooking tutorial, steak recipe, cooking steak, how to cook steak in a frying pan, steak frites, bordelaise sauce, bordelaise sauce recipe, french fries recipe, french fries, steak and fries, cooking, how to make steak frites, steak frites recipe

Id: It1BHJ11NuY

Length: 8min 2sec (482 seconds)

Published: Fri Apr 02 2021