Steak Frites

Australian Bavette Steak, Black Peppercorn Jus, Shoestring Fries

Chef Will Gilson of The Lexington | Cambridge, MA
Yield: 4 servings

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Adapted by StarChefs | July 2022

INGREDIENTS:

Compound Butter:
1 cup butter, room temperature
1 shallot, finely chopped
¼ cup coarsely chopped garlic
¼ cup chopped parsley
2 tablespoons coarse sea salt

Shoestring Fries: 
Neutral oil for frying
Shoestring French fries
1 bunch rosemary, picked
¼ cup grated parmesan
Salt 
Black pepper

Black Peppercorn Jus:
1 cup veal demi-glace
1 tablespoon coarsely cracked black peppercorns
1 tablespoons pickled green peppercorns

Australian Steak:
Four 8-ounce Australian bavette steaks
Salt 
Black pepper

METHOD:

For the Compound Butter:
In a mixing bowl, mix to combine all ingredients. Refrigerate until needed.

For the Shoestring Fries: 
In deep fryer or large, heavy-bottomed pot, heat oil to 350℉. Add fries and fry until golden brown. Transfer fries to a bowl, then toss with rosemary and parmesan. Season with salt and pepper. 

For the Black Peppercorn Jus:
In a saucepan over medium-high flame, combine all ingredients. Heat until warmed through. Set aside.

For the Australian Steak:
Prepare and heat a grill. Season steaks with salt and pepper. Grill steaks to medium-rare. Set aside and let rest at least 5 minutes.

To Assemble and Serve: 
Slice Australian Steaks and arrange on serving plates. Top each Steak with a spoonful of Compound Butter and a spoonful of Peppercorn Sauce. Garnish with Shoestring Fries.

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