Steak Frites with Blue Cheese-Shallot Butter (Emeril Lagasse) |
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Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 4 |
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Ingredients:
4 tablespoons unsalted butter, at room temperature |
2 tablespoons chopped shallots |
2 tablespoons crumbled creamy blue cheese, such as maytag blue |
2 teaspoons chopped fresh parsley |
4 (8-ounce) new york strip steaks |
salt and freshly ground black pepper |
french fries, recipe follows |
3 large baking potatoes, like russets, about 2 pounds, peeled and cut into matchstick slices 1/4-inch thick |
canola oil, fry frying |
salt |
Directions:
1. In a bowl, combine the butter, shallots, blue cheese, parsley, and 1/4 teaspoon salt, and 1/8 teaspoon freshly ground black pepper. Blend until creamy and well mixed. Turn out onto a sheet of plastic or waxed paper and form into a small log, about 1-inch in diameter. Cover and refrigerate until just firm, about 1 hour.
2. Preheat a grill.
3. Season both sides of the steaks with salt and pepper to taste. Grill to desired temperature, about 3 minutes per side for medium-rare. Remove from the grill and transfer to serving plates. Cut the Blue Cheese-Shallot Butter log into 4 pieces, and place one piece on each steak. Serve immediately with the French Fries.
4. French Fries:
5. Place the potato slices in a bowl of water. Let stand 15 minutes. Drain, rinse under cold water, and drain again. Pat dry with towels.
6. Heat enough oil to come 4 inches up the sides of a large deep saucepan to 350 degrees F. Add the potatoes in batches and cook until golden brown, about 4 minutes. Remove from the pan with a slotted spoon and drain on paper towels. Sprinkle with salt and serve hot with the steaks.
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