Ingredients
Method
1.Cut peeled potatoes into 5mm slices; cut each slice into 5mm strips. Place potato in large bowl, cover with water; stand 1 hour. Drain; pat dry with absorbent paper.
2.Meanwhile, make herbed butter. Beat ingredients in small bowl until combined. Place on piece of plastic wrap, wrap tightly, shape into rectangle; refrigerate until just firm.
3.Combine pepper and salt on oven tray; press both sides of beef into pepper and salt mixture. Rest beef on oven tray while making frites.
4.Heat peanut oil in large saucepan or wok; cook potato, in batches, 3 minutes or until just tender, but not browned. Drain on absorbent paper.
5.Meanwhile, heat olive oil in large frying pan; cook beef until browned both sides and cooked as desired. Cover; stand 5 minutes.
6.Reheat peanut oil in pan; cook frites again, in batches, until browned lightly and crisp. Drain on absorbent paper.
7.Serve beef topped with herbed butter, accompanied with pommes frites.
For an alternative topping, mix in a tablespoon each of horseradish and seeded mustard into butter. The potatoes have been twice-cooked to guarantee their crispness. We used beef sirloin with the bone in, but rib eye, fillet from the rump or eye fillet steaks are all suitable for this recipe.
Note
