About this recipe:My mother used to make steak frites every Saturday for lunch. I carry on the family tradition but on Sundays. I choose a tender steak (sirloin for example) and Bintje potatoes to make the chips. If you can't find Bintje, King Edward, Maris Piper and Desirée are all great for chips. The electric deep fat fryer I used has a tilted basket so the chips have less fat. I also use a salt flavoured with fennel seeds, it goes very well with the chips.
Oil for frying
8 medium potatoes, peeled and cut into thin chips
1 steak per person
1 tablespoon salted butter
2 tablespoons Muscadet (or any dry white wine)
Salt and pepper to taste
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Method Prep:10min › Cook:20min › Ready in:30min
Heat the oil in the deep fat fryer to 190 C.
Wipe the chips in a clean kitchen towel. Add the chips to the deep fat fryer and cook for 13 to 14 minutes. Remove the chips and bring the oil back to 180 C. Put the chips back in the deep fat fryer and cook for 4 more minutes.
Remove the chips from the fryer. Drain well, pour the chips onto a large serving plate lined with kitchen paper, pat dry to remove the oil. Season with salt.
Add the butter to a frying pan over high heat. Season the steaks with salt and pepper. Add the steaks to the frying pan. Cook for 3 minutes on each side (if you like your steak rare).
Remove the steaks from the pan and deglaze the pan with the Muscadet.