STEAK FRITES WITH GARLIC MAYONNAISE 2 cloves garlic, divided ¼ cup (60 ml) mayonnaise salt and freshly ground pepper, to taste 1 medium Russet potato, peeled 6 to 9 oz (170 to 250 g) striploin steak, room temperature extra-virgin olive oil, for frying
1 tbsp (15 ml) butter 2 sprigs fresh thyme
1 To make garlic mayonnaise, mince ½ clove garlic and place in a small bowl. Mix with mayonnaise and season with salt and pepper. Set aside. 2 Cut potato into ½-in (1.25 cm) thick fries and rinse until water runs clear. Set aside in a bowl of water until ready to cook. 3 Add fries to a medium pot of salted cold water and bring to a boil over high heat. Turn heat down to low and simmer fries for 5 to 8 minutes, until tender and cooked through. With a slotted spoon, carefully remove fries from water and place in a single layer on a dry tea towel. Let cool to room temperature, 5 to 10 minutes. Transfer to refrigerator and chill while you cook steak.
4 Season steak with salt and pepper. Crush remaining 1½ cloves garlic and set aside.
5 Heat a cast iron pan or other heavy-bottomed frying pan over medium- high heat. Add 1 tbsp (15 ml) olive oil. Add steak and cook for 5 minutes, then flip and cook for another 5 minutes. Turn heat to low and add butter, garlic and thyme. Baste steaks with butter for another 1 to 2 minutes per side, until desired doneness—125 F (52 C) for rare, 130 F (54 C) for medium-rare and 135 F (57 C) for medium. Place steak on a plate and let rest while you finish fries. 6 Line a baking sheet with paper towel. Pour 2-in (5 cm) olive oil in a medium heavy-bottomed pot. Heat over medium-high heat to 400 F (200 C). Add fries in a single layer and fry for 4 to 6 minutes, until light golden brown. Remove from oil and set on lined baking sheet. Repeat with remaining fries. 7 Slice steak and serve with fries and garlic mayonnaise. Serves 2 PAIRS WITH
LEMON POSSET 2 cups (500 ml) whipping cream ⅔ cup (160 ml) granulated sugar 1½ tbsp (22.5 ml) lemon zest, plus more for garnish 6 tbsp (90 ml) fresh lemon juice
ED EDMUNDO MALBEC Argentina $19.99 332872 INNIS & GUNN THE ORIGINAL United Kingdom $16.99 191957 6 × 330 ml
1 In a medium saucepan over medium heat, combine cream, sugar and lemon zest. Simmer, stirring frequently, until mixture reduces to exactly 2 cups (500 ml), 10 to 12 minutes. Use a measuring cup to ensure correct amount. 2 Add lemon juice to cream mixture in measuring cup. Let cool for about 20 minutes. 3 Strain mixture through a fine-mesh sieve into a clean bowl or measuring cup. 4 Divide cream mixture evenly into 4 ramekins or cups. Refrigerate, uncovered, for 3 to 4 hours, until set. Can be served once set, or covered with plastic wrap (do not let wrap touch surface) and kept in refrigerator for up to 3 days.
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