Ingredients
- Vegetable oil for frying
- 3 medium russet taters, scrubbed and dried
- Fine salt
- 1 tablespoon extra-virgin essential olive oil, 1 turn from the pan
- 4 NY strip steaks, 3/4 inch thick, ten to twelve ounces each
- Pepper and salt
- 3 tablespoons butter, divided
- 1 large shallot, finely chopped
- two tablespoons all-purpose flour
- 1 cup dry dark wine
Directions
Heat 1 1/2 to two inches oil inside a deep fry pan over medium heat to 325 F levels. Cut taters into thin slices lengthwise. Cut each slice into thin shoestring strips. Place cut taters in writing towels. Place 2 generous handfuls of taters at any given time into herbal, by 50 percent batches. Componen prepare the taters 2 minutes and transfer to some towel lined plate. Raise heat to medium up high to 375 levels F. Allow oil to increase to some greater temperature, three to five minutes. Return taters to grease by 50 percent batches to crisp them, cooking these to an in-depth, golden brown color, another two to three minutes per batch. Remove taters from oil to wash towels to empty. Season with fine salt and serve.
For steaks, heat a sizable nonstick skillet over high temperature. Give a little oil towards the pan, 1 turn. Season steaks with pepper and salt. Place steaks in skillet and sear 2 minutes on every side. Reduce heat to medium and prepare steaks 6 minutes longer for medium rare, 8 for medium to medium well. Remove steaks to some warm plate to relax. Add two tablespoons butter and also the shallots towards the pan. Prepare shallots two or three minutes, add flour towards the pan and prepare one minute longer. Whisk wine into pan and lift pan drippings up. Add some last tablespoon of butter and take away the pan in the heat. Spoon wine and shallot sauce within the steaks and serve with hot, shoestring taters.
Recipe thanks to Rachael Ray