Thursday, January 21, 2010

Bistecca con Patate Fritte

This is a take on a classic bistro dish. You would find this all over France as well as Italy. The part of this dish that is truly Italian is the making of the pan sauce. The French tend to make sauces like this over the course of hours, yet this one can be done in the time that the steak is resting. In addition to the delicious steak, I have included a recipe for fried potatoes. These have to be one of my most guilty pleasures. I don't have them often, but there is nothing quite as good as homemade fries done right.

TT = to taste

For steak:
1 Ribeye, prefereably bone-in, 16-22oz
TT Fleur de Sel or Kosher Salt
TT Coarse cracked black pepper
olive oil or grape seed oil or canola oil

Method Day 2:
Pull steak out and let rest at room temp for 30-60 minutes
Use a cast iron pan if you have one. If not, no big deal, a stianless steel saute pan will work too
season the steak with salt and pepper
Het the pan until it starts to smoke
pour in 2-3T of oil
place steak in hot pan laying it away from you so you don't splash oil on yourself
Allow to sear until nice and dark brown on one side (3-5 minutes)
once seared flip steak over and transfer to preheated 350F oven and cook until medium rare (around 125F). (maybe 5 minutes in the oven)
Once done pull steak out and transfer to plate
allow to rest for 15 minutes

For Potatoes:
4 lg. Russet or Idaho Potatoes
2qts Peanut Oil
TT Fleur de Sel or kosher salt
TT black pepper

Method Day 1:
At 8 AM Peel all the potatoes, and place in cold water and refrigerate
At 8 PM Cut the potatoes into batonnet or a little smaller and place in a new batch of cold water and refrigerate overnight

Method Day 2:
Do this first part while raw steak is sitting out at room temp
1st Part) Heat the oil in a deep dutch oven or thick bottom pan that can take the heat of the oil
Use a candy thermometer to judge the temp of the oil
heat oil to 300F
Once oil is ready drop potatoes in batches so you don't overcrowd them and cook for 3-4 minutes.
Pull potatoes out and place them on a towel lined plate or sheet pan to cool
2nd Part) Once steak is resting, raise the oil temp to 375F
drop the potatoes in and cook until nice and brown
pull them out and place them on a towel
immediately season them with salt and pepper

For the Red Wine & Rosemary Reduction:
1 cup red wine
2 cups veal or beef stock, homemade or low sodium
2 sprigs rosemary
1 T black peppercorns
1 oz Veal demi glace
2 cloves garlic, thinly sliced

Method Day 2:
While steak is resting, use the same pan you cooked the steak in
place it on the stove top and the garlic, rosemary & peppercorns and saute on high until garlic gets golden brown(it wont take long)
add the wine and reduce for 1 minute, break up any bits that stick to the pan from the steak cooking
add the stock and the peppercorns and reduce until thickens to sauce consistency.
season with a little salt if needed
strain the sauce into a small bowl
and keep warm

For Aioli:
1 garlic clove, grated on microplane
1 egg yolk
1/2 t red wine vinegar
1/2 cup extra virgin olive oil
TT salt
TT black pepper

Method Day 2:
make while the raw steak is sitting out at room temperature
Combine garlic, egg yolk & vinegar in mixing bowl
whisk until yolk starts to become frothy
while whisking vigorously, slowly pour in the olive oil in a steady stream.
careful not to pour to fast or the aioli will break
whisk until until all the oil is incorporated
it should be thick like mayonaise
season with salt and pepper
refrigerate until ready to use

For Finishing Day 2:
Assemble the dish
On a platter, place the rested steak down, the fried potatoes & the sauces. The Reduction for the steak and the aioli for the potatoes
Serve Immediately

No comments:

Post a Comment