Oooh La La, Baked Fries with Truffle Oil and Lemon Aioli! Our Steak Frites Night at Home
A few months ago, my husband and I were at a casual restaurant having dinner. The tables at this restaurant are very close to each other, so you’re pretty much having dinner with any of the tables that surround you as well. One couple ordered truffle fries and Chardonnay. They were super friendly and offered us some of their fries. Probably because I was staring, mouth opened and a little tear of envy forming on one eye. What a perfect combination! There are a few things I cannot resist. Anyone who knows me knows that the first one is Chardonnay. The second one is anything made with truffle oil.
You don’t have to be a millionaire anymore to get a fairly good truffle oil or even just a nice truffle salt. When I was at the Carlsbad Farmers Market (see my blog about Banana Bread made with Avocado https://wp.me/p9KEfL-jK ) we stopped into an irresistible store on the same street. They sell only oils and vinegar and you can sample them too. Just like a yogurt shop, you can get the little sample cup and try any one you like. We bought a bottle of black currant flavored balsamic vinegar and I had to get a bottle of the truffle oil.
Saturday Night Special – Steak Frites
On Saturday night at our house, you can usually find us cooking dinner together. Maybe one of us is making a special dinner for the other, or were in it together. Tonight, he’s making the steak and I’m making the fries. Our homemade Steak Frites! This is how we made it!
Preheat your oven to 425°. Wash the potatoes and cut them into even strips. Don’t even bother to peel the potatoes, the peel just adds to the flavor. I find it easy to cut the potato into a square or rectangle, then chop into consistently sized pieces. You want them to be thick, about 1 inch in width and at least 4 inches in length. Put the cut potatoes into a large bowl. Finely mince garlic, then render it to a paste by adding salt on top of the minced garlic and using your large chopping knife, push the side of the blade causing the salt to mix with the garlic and force it into a paste.
Add the olive oil and truffle oil. Mix with your hands to coat evenly. Spread the potatoes on two baking pans lined with foil and sprayed with non-stick spray.
Bake for 25-30 minutes, until they are golden brown. Remove from the oven, top with a good sprinkle salt and finely grated parmesan cheese and the fresh chopped parsley.
Zesty Lemon Aioli
The truffle fries are well complimented by a light and lemony aioli. This is a super easy, throw together aioli. Just add mayo, a little dijon mustard, a very finely minced garlic clove and the zest and juice of one lemon, give it a mix and you’re done.
Grilling The Steak
Lightly oil both sides of the steak and season generously with salt and freshly ground pepper.
Grill on direct heat for about 5 minutes on one side, then flip and grill another 4-5 minutes on the other side. Check with a meat thermometer. It should read 135-140° for medium rare. If you don’t have a thermometer, there’s a great process for checking it by touch. It’s worth checking out! http://www.clovermeadowsbeef.com/touch-test-steak-doneness/ Let the steak rest, under foil for about 5 minutes before cutting.
French Fries Baked with Truffle Oil and Parmesan with a Zesty Lemon Aioli
Ingredients
For the Truffle Fries
- 2 large russet potatoes, scrubbed
- 1 cup finely grated parmesan cheese
- 2 tablespoons freshly chopped parsley
- 3 teaspoons truffle oil
- 1 teaspoon Truffle Salt (optional)
- 1 teaspoon kosher or sea salt (2 teaspoons if you are not adding truffle salt)
- Freshly ground pepper to taste
For the Aioli
- 1/4 cup mayonnaise
- 1 teaspoon Dijon mustard
- 1 garlic clove, finely minced
- 1 lemon juice and zest
- 1 pinch of salt and some freshly ground pepper, to taste
For the Steak
- 2 New York Steaks 1 1/4 to 1 1/2 inch thick
- vegetable oil
- salt and freshly ground pepper
Instructions
- Preheat your oven to 425°. Wash the potatoes and cut them into even strips, 1 inch thick by at least 4 inches long. Put the cut potatoes into a large bowl. Finely mince garlic, then render it to a paste by adding salt on top of the minced garlic and using your large chopping knife, push the side of the blade causing the salt to mix with the garlic and force it into a paste. Add the garlic, truffle oil and olive oil and toss to coat. Bake for 25 minutes until golden brown. Toss with salt, parmesan and chopped parsley. Serve immediately with Zesty Lemon Aioli.
For the Aioli
- Into a small bowl add the mayo, Dijon mustard, lemon juice and zest, and garlic and a pinch of salt. Mix well and chill.
Grilling The Steak
- Lightly oil both sides of the steak and season generously with salt and freshly ground pepper. Grill on direct heat for about 5 minutes on one side, then flip and grill another 4-5 minutes on the other side. Check with a meat thermometer. It should read 135-140° for medium rare. Let the steak rest, under foil for about 5 minutes before slicing.
