Ingredients

How to make it

  • In a Hot, Hot oven,of 475 degrees.
  • Heat 2 tablespoon oil,then toss the frites in oil.
  • Bake until golden,and crisp around the edges.
  • Mean while,back at the ranch,baby pat the steaks dry,then gently rub the peppercorns in...cuz' heaven forbid your accused of beef abuse.
  • Take out that one cast Iron skillet that still has the dent in it, where you did'nt accept that flimsy excuse that the thunder clouds were rolling in and that it was best for him to stay in the camp cabin to wait it out...yea,right!
  • Heat the remaining oil in the now defunk cast iron skillet,until it starts to smoke a bit.
  • Sear your steak about 1 1/2 minutes on both sides.
  • Place in oven to roast for about 9 minutes...like my steak rare.
  • Transfer steaks to a warm platter,cover, allowing for the juices to return to where they belong,take a breather, and let this rest for about 5 minutes.
  • Add the wine to skillet,boil,scraping up all those delicious bits that where left behind...yum.
  • Reduce by half about 1 minute,add water and meat juices from the platter and bring to a boil.
  • Boiling briskly until the liquid surrenders to half,about 3 to 4 minutes...In doing so,intensifies this sauce immensely.
  • Whisk in butter until incorporated, place some salt on the tail end of this,sprinkle the tarragon on the frites.
  • ~ Lite the candles,turn down the lights,switch on the mood music...pour the wine...and forget about all of the above~
  • ~ Enjoy~

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