Steak Frites

Ingredients

• 1 ½ oz Butter
• 6 oz Green Beans
• 3 Parsley Sprigs
• 2 Garlic Cloves
• 2 Sirloin Steaks
• ½ oz Truffle Oil
• Olive Oil
• Salt Pepper
• produce and pat dry. Set butter out to come to room tem-
• perature. Trim green beans. Stem and mince parsley. Cut
• steaks and pat dry.

Instructions

1. 1

   Prepare the Ingredients: produce and pat dry. Set butter out to come to room tem- perature. Trim green beans. Stem and mince parsley. Cut potatoes into ½” thick fries, or “frites.” Mince garlic. Rinse steaks and pat dry.

2. 2

   Bake the Frites: For extra-crispy fries, rinse potatoes under cold water to truffle oil, 1 tsp. olive oil, and a pinch of salt and pepper. lap) and bake for 25-30 minutes, or until golden brown and fork tender. Remove from oven and allow frites to cool for 5 minutes to crisp up before serving.

3. 3

   Make the Compound Butter: While frites are baking, combine ⅔ of the softened butter (reserving 1 Tbsp. for green beans), half the parsley, half the and mix well. Form the compound butter into 2 equal round pats and place in refrigerator to firm. Remove from refrigera- tor 5 minutes before plating.

4. 4

   Cook the Steak: Season steaks on both sides with a pinch of salt and pep- per. Heat 2 tsp. olive oil in a medium pan over medium heat. Once hot, add steaks to pan. Cook on each side for 5-7 min- utes, or until a minimum internal temperature of 145 degrees is reached. Remove to a plate and wipe out pan.

5. 5

   Cook the Green Beans: Return pan used to cook steaks to medium heat and add 2 Tbsp. water and green beans. Cover and cook for 4-5 min- utes. Add reserved butter and remaining garlic and sauté over low heat for 2 minutes. Season with a pinch of salt and pepper. Covering the beans and cooking in a little water quickly steams them so they’re cooked but still crisp.

6. 6

   Plate the Dish: Stack a pile of truffle frites on the side of a plate. Place a steak next to the frites. Arrange green beans against the steak. Top steak with a chilled pat of compound butter, and allow to melt over steak. Garnish with remaining parsley.