Steak Frites (Sirloin Steak with Twice-Cooked Chips)

• 600 g Russet potato
• 1.2 liters Sunflower oil
• 2 tsp Fine sea salt
• 2 pieces Beef sirloin steak, about 2.5 cm thick
• 1 tsp Black pepper
• 60 g Unsalted butter
• 2 cloves Garlic
• 4 sprigs Fresh thyme
• 1 medium Shallot
• 1 tbsp Red wine vinegar
• 2 tbsp Dijon mustard

1. Peel the potatoes, then cut into chips about 1 cm thick. Rinse well under cold water until the water runs mostly clear, then drain. Pat very dry with a clean tea towel.
2. Heat the sunflower oil in a large pot to 150°C (300°F). Fry the chips in batches for 6 to 8 minutes until pale and tender but not coloured. Lift out and drain, then let them cool for 10 minutes while you start the steak.
3. Season the steaks all over with 1 tsp of the fine sea salt and the black pepper. Heat a large frying pan over medium-high heat until very hot. Add 20 g of the unsalted butter and, once foaming, sear the steaks for 2 to 3 minutes per side for medium-rare, or cook to your preferred doneness.
4. Reduce the heat to medium and add the remaining unsalted butter, the garlic cloves (lightly crushed), and the fresh thyme. Tilt the pan and spoon the foaming butter over the steaks for 1 to 2 minutes until glossy and well-basted. Transfer the steaks to a warm plate to rest for 5 minutes, leaving the pan as it is.
5. Finely chop the shallot and add it to the steak pan over medium heat. Cook for 1 to 2 minutes until softened, scraping up the browned bits. Add the red wine vinegar and simmer for 30 to 60 seconds until slightly reduced, then whisk in the Dijon mustard and 2 tbsp water to make a spoonable sauce.
6. Bring the oil back up to 190°C (375°F). Fry the chips again in batches for 2 to 4 minutes until deep golden and crisp. Drain well and immediately season with the remaining 1 tsp fine sea salt.
7. Slice the steaks against the grain, or serve whole. Spoon the Dijon shallot sauce over or alongside the steak. Serve straight away with the hot chips.

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