2 cups warm water

½ cup raw sugar

2 russets, cut into 1/4 inch fries

3 cups duck fat

¼ teaspoon cayenne

Freshly cracked pepper

Sea salt

Beurre Blanc

¼ cup good dry white wine

¼ cup white wine vinegar

2 shallots, minced

½ cup cold butter, cubed

2 tablespoons fresh tarragon, roughly chopped

½ teaspoon sea salt

Freshly cracked pepper


2-1 inch thick rib-eye steaks, at room temperature

2 tablespoons canola oil

½ teaspoon coarse salt

Freshly cracked pepper

2 tablespoons butter



1. To warm water, add raw sugar and whisk. Soak fries in sugar water for 1hour or overnight. Strain and dry off in salad spinner. In a pot heat duck fat to 325°F. Blanch 1 cup of fries at a time for 5 minutes, until cooked but not crispy. Remove and raise temperature of oil to 375°F. Fry for 3-4 minutes until golden and crispy. Season with cayenne, pepper, and salt.

Beurre Blanc

1. Heat saucepan on medium high. Add white wine, vinegar, and shallots. Let boil and reduce down to 2 tablespoons of liquid. Take off heat and let cool for about 1 minute. Put saucepan back on burner without turning on the heat. Throw in a few butter cubes at a time; whisk until butter is melted. Continue until all butter is melted. Add tarragon, salt, and pepper. Mix. Cover, turn heat to very low and let sit.


1. Heat canola oil in a pan on medium high. Season steak with salt and pepper. Cook for 3 ½ minutes per side, for medium-rare. For last minute of cooking, add butter and melt. Remove steak from heat, tent and let rest for 5 minutes.

2. Place steak and fries on a plate and top steak with sauce.

See more: Beef, Dinner, Fall, French, Main

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