Steak Frites with Bordelaise Sauce Recipe (with Video)

1. Start by cutting potatoes into preferred French fry shapes, soak in cold water for 30 minutes and pat dry.
2. Heat oil to 275ºF and fry potatoes for about 5 minutes. The potatoes should be almost fully cooked through but have no color on them. Drain on wire rack or paper towels and let sit while preparing the rest of the recipe.
3. Begin preparing the bordelaise sauce. In a saucepan, place shallot, carrot, celery, bay leaves, parsley, and one sprig each of rosemary and thyme. Pour the red wine into the saucepan, bring to a rolling boil, and turn down the heat to medium. Reduce until the wine is at a little less than half its volume. Pour in the Pacific Foods Organic Beef Broth and reduce by at least another 50%–the sauce should be thick enough to cover the back of a spoon. Pour the sauce through a fine mesh sieve. Add 1 tbsp cold butter off the heat, and mix to emulsify.
4. Prepare the steak: take out of the fridge 1 hour before cooking and season generously with salt and pepper. Also begin heating the oil for the second fry of the french fries before cooking the steak. Heat a few tbsp of oil in a pan over high heat. As soon as the oil begins to smoke, lay the steak away from you into the pan and press it to ensure full contact for the perfect crust. Cook to your liking and optionally baste in butter, garlic, rosemary, and thyme. Once the steak is cooked to your desired temperature, remove from the heat. Let the steak rest for about half as long as you cooked it for.
5. Once the oil temp is at 375ºF, add the french fries back to the oil and fry for about another 5 minutes, or until golden brown and crispy. Pull out of oil and add salt immediately and toss.
6. Optionally slice steak and enjoy with french fries and the bordelaise sauce.