steak frites

RECIPE DIRECTION :

1. Preheat the oven to 200C/180C Fan/Gas 6.
2. Season the steak well with salt and pepper. Set a frying pan over a high heat until it’s very hot. Add a little oil and fry the steak for 2 minutes on each side so that it’s crisp on the outside, rare inside. Remove from the pan and set aside to rest.
3. While the steak is resting, roast the split marrow bones in the oven for 25 minutes to loosen the marrow.
4. Once the marrow bones are cooked, scoop out the marrow and set aside. Deglaze the steak pan with the dark veal glacé and reduce by half. Whisk in the mustard, bone marrow and butter. Add the parsley to finish the sauce. Keep warm.
5. To make the frites, put the sliced potato in a colander and wash well in cold water until the starch has all been removed. Drain and pat dry with kitchen paper.
6. Pre-heat a deep fat fryer to 180C .Deep-fry the potato sliced until crisp, this will take 2–3 minutes. (CAUTION: hot oil can be dangerous. Do not leave unattended).
7. To finish the frites, heat the butter, garlic and rosemary together in a frying pan until crisp. Remove the rosemary sprig and spoon the flavoured butter over the frites.
8. Slice the rested steak with the bone marrow sauce and frites on the side.