A Culinary Adventure: Steak Frites with an Infused Cognac Twist 🥩🍟✨

Prepare to embark on a gastronomic journey that elevates the classic Steak Frites to new heights. This isn’t just any steak and fries combo; it’s a symphony of flavors featuring a luxurious Steak Tartare, golden crispy fries, and a fresh green salad. The pièce de résistance? A rich, decadent infused cognac that takes indulgence to a whole new level. 🍷✨

Introduction
Ingredients You’ll Need
Step-by-Step Instructions
- A. Preparing the Salad and Vinaigrette
- B. Crafting the Steak Tartare
- C. Making the Golden Crispy Fries
- D. Assembling the Dish
Tips and Tricks
Conclusion

1. Introduction

Steak Frites, a staple in French bistros, is the epitome of simplicity and elegance. We’re giving this classic a modern twist by infusing the dish with a splash of cognac, enhancing the flavors and adding a touch of sophistication. Whether you’re hosting a dinner party or treating yourself to a gourmet meal, this recipe is sure to impress. Let’s dive in! 🥳

2. Ingredients You’ll Need

For the Salad and Vinaigrette:

Mixed salad leaves 🥗
Vinaigrette:
- 3 tbsp olive oil
- 1 tbsp apple cider vinegar
- 1 tsp honey 🍯
- 1 tsp Dijon mustard
- Sea salt & freshly ground black pepper to taste

For the Steak Tartare:

8 oz beef tenderloin 🥩
1 tbsp fresh tarragon, finely chopped
1 tbsp capers, rinsed and chopped
2 cornichons, finely diced
1 tsp Worcestershire sauce
A few dashes of Tabasco sauce 🌶️
1 tbsp olive oil
1 shallot, finely minced
1 tsp Dijon mustard
1 egg yolk (optional)

For the Golden Crispy Fries:

2 large russet potatoes 🍟
Vegetable oil for frying
Sea salt to taste

For the Infused Cognac:

2 oz cognac 🍷
(Optional ingredients for infusion)

3. Step-by-Step Instructions

A. Preparing the Salad and Vinaigrette

Step 1: Wash and Dry the Salad Leaves

Rinse the mixed salad leaves under cold water.
Spin them dry in a salad spinner or pat dry with paper towels.

Step 2: Make the Vinaigrette

In a small bowl, whisk together the olive oil, apple cider vinegar, honey, and Dijon mustard.
Season with sea salt and freshly ground black pepper to taste.
Set aside until ready to serve.

B. Crafting the Steak Tartare

Step 1: Prepare the Beef

Place the beef tenderloin in the freezer for about 15 minutes to firm it up. This makes it easier to dice.
Using a sharp knife, finely dice the beef into small cubes. Tip: Avoid using a food processor as it can make the meat mushy.

Step 2: Mix the Ingredients

In a mixing bowl, combine the diced beef, chopped tarragon, capers, cornichons, minced shallot, Worcestershire sauce, Tabasco sauce, olive oil, and Dijon mustard.
If using, add the egg yolk for richness.
Mix gently until all ingredients are well incorporated.

Step 3: Season to Taste

Season the mixture with sea salt and freshly ground black pepper.
Add a splash of infused cognac to enhance the flavors. Stir gently.

C. Making the Golden Crispy Fries

Step 1: Prepare the Potatoes

Peel the potatoes and cut them into even-sized sticks, about 1/4 inch thick.
Rinse the cut potatoes under cold water to remove excess starch.

Step 2: Parboil the Fries

In a pot of boiling water, parboil the fries for about 3-4 minutes.
Drain and pat them dry with paper towels.

Step 3: First Fry

Heat vegetable oil in a deep fryer or heavy-bottomed pot to 325°F (160°C).
Fry the potatoes in batches for about 5 minutes until they are pale and floppy.
Remove and drain on paper towels.

Step 4: Second Fry

Increase the oil temperature to 375°F (190°C).
Fry the potatoes again until golden and crispy, about 2-3 minutes.
Remove and place on paper towels to drain excess oil.
Season immediately with sea salt.

D. Assembling the Dish

Step 1: Plate the Steak Tartare

Use a ring mold to shape the steak tartare onto individual plates for a professional touch.
Drizzle a little infused cognac over the top for added flavor.

Step 2: Dress the Salad

Toss the mixed salad leaves with the vinaigrette.
Place a generous handful next to the steak tartare on each plate.

Step 3: Add the Fries

Pile the golden crispy fries on the plate.
Serve immediately while the fries are hot and crispy.

4. Tips and Tricks

Quality Matters: Use the freshest beef you can find, preferably from a trusted butcher.
Safety First: Since steak tartare is raw, ensure all your utensils and work surfaces are impeccably clean.
Customize Your Heat: Adjust the amount of Tabasco sauce to suit your heat preference.
Infusion Inspiration: Infusing cognac can be a fun experiment. Consider adding flavors like vanilla beans or spices.