A rich and savory recipe for Steak Frites Cheese Fries, featuring homemade shoestring fries, thinly sliced steak, and a creamy peppercorn Gruyère cheese sauce.
1. To make the Peppercorn Cheese sauce, start by crushing up 2 to 3 tablespoons of whole peppercorns (depending on your spice preference).
2. Toast them in a pan on medium heat for about 2 minutes.
3. Then add 1 medium finely diced shallot, 3 cloves of minced garlic, and 1/3 cup of Cognac or Brandy.
4. Let this simmer until it’s reduced.
5. Then add 3/4 cup of beef stock, 1 cup of heavy whipping cream, 1 teaspoon of Dijon mustard, and 3 tablespoons of butter.
6. Once the butter melts, stir in 5 ounces of shredded Gruyère Cheese a little bit at a time.
7. As soon as the cheese is melted, take the sauce off the heat, season to taste with soy sauce, and set it aside.
8. For the Shoestring French Fries, get about 3 pounds of Russet Potatoes, and cut the tops and sides off so they rest flat.
9. Cut them into 1/4 inch slices, then cut them into fries.
10. Let these soak in a bowl of water in the fridge for at least 1 hour (but overnight is best).
11. Before frying, dry them thoroughly. Then fry them in oil heated to about 350 degrees.
12. Let them rest on a paper towel or cooling rack.
13. When they’re done, toss them in salt and some fresh thyme.
14. Then cook up a steak (a New York Strip is suggested) and slice it thin once it’s rested.
15. Melt some Gruyère cheese on top of your fries, and layer them on a plate.
16. Add your sliced steak, and top it off with a generous amount of the peppercorn cheese sauce (and also serve some on the side for dipping).
