Strip Steaks with Caramelized Shallot Sauce

Step 1

For the beef jus:

Step 2

Heat a large sauté pan over moderate heat and add enough canola oil to coat the bottom of the pan.

Step 3

Sear the beef trim until nicely caramelized, add the sliced garlic and shallot, and sweat with the meat, 2 to 3 minutes.

Step 4

Sprinkle with flour, stir and cook for 1 minute, add the water and bring to a simmer.

Step 5

Continue simmering until reduced by half, or when desired thickness is achieved, season with fine sea salt and freshly ground white pepper, then strain jus through a fine mesh strainer. Set aside and keep warm.

Step 6

For the steaks:

Step 7

Preheat oven to 450 F.

Step 8

Place a large sauté pan over high heat and add canola oil to cover the bottom.

Step 9

Season the steaks on both sides with fine sea salt and freshly ground black pepper.

Step 10

When the pan is very hot, add the steaks and sear for two minutes then turn and cook on the opposite side for an additional 2 to 3 minutes. Transfer steaks to a baking sheet; do not discard the oil.

Step 11

Place the steaks in the oven and cook for 5 to 6 minutes for medium rare. Remove the steaks from the oven and set aside.

Step 12

For the caramelized shallots:

Step 13

Add the shallots and oil to the sauté pan, stir to coat, then add the butter. Continue to cook the shallots, stirring occasionally, until they are soft and golden in color, about 10 minutes.

Step 14

Season the shallots with fine sea salt and freshly ground white pepper. Add the cooked shallots into the beef jus and mix to combine.

Step 15

For the french fries:

Step 16

Place the cut potatoes in a container and place under cool running water until the water runs clear, then dry on a kitchen towel.

Step 17

Blanch the potatoes in 325 F oil until just cooked through.

Step 18

Drain and place on a lined sheet tray.

Step 19

Fry potatoes in oil at 400 F until crisp and golden. Season with fine sea salt.

Step 20

To serve:

Step 21

Place the steaks on warm plates and spoon the warm beef jus with shallots over the top. Serve with fries.