Pommes Frites- Beef Tenderloin And Fries Recipe

How to make it

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• If in a hurry, use frozen fries and skip the homemade steps
• If chilled, allow beef tenderloin to warm to room temperature before cooking
• Preheat oven to 400 degrees
• Rinse and peel potatoes
• Cut potatoes into fry shapes of your liking (thinner for crispier fries)
• Soak cut potatoes in salt water for 30 minutes to reduce starch
• Remove from salt water and thoroughly dry the potatoes with paper towels
• Baste dry fries with olive oil and salt and pepper to taste
• Bake fries for 45 mins. or until desired crispiness
• Dice shallots, set aside
• Mix the water, tomato paste, marsala wine, balsamic, and worcestershire, set aside
• Heat a cast iron skillet over high flame
• Once hot, add 1 tbsp olive oil and reduce heat to a medium flame
• Braise beef tenderloin approximately 3 minutes on each side (including the sides) for medium, less for more rare, more for more well done
• Remove beef tenderloin from pan and set aside
• Increase flame to medium high, add shallots and scrape the bottom of the pan to mix in pan scrapings
• Once shallots are brown, add the au jus mixture, continue cooking until reduced in half
• Add butter to pan
• Remove fries from oven and sprinkle with fresh chopped parsley
• Plate with beef tenderloin over fries and drizzle the au jus over top