Ingredients
Instructions
- Wash and cut potatoes into equal sized fries rinse well to remove starch then dry thoroughly with paper towels
- Heat frying oil to about 150 to 160 degrees Celsius fry the potatoes for about five to seven minutes until cooked but still pale
- Remove fries and place on paper towels to drain let them cool for at least 10 to 15 minutes
- While fries cool heat oil in a hot pan and sear the entrecote on both sides for desired doneness
- Add lightly crushed garlic rosemary and butter then baste the steak with melted butter and pan juices for one to two minutes
- Remove steak from pan let it rest for five to ten minutes then season with salt and pepper
- In the same pan reduce heat and add chopped garlic saute about 30 seconds taking care not to burn
- Add heavy cream and deglaze the pan scraping up drippings bring to a simmer and let reduce slightly
- Add grated parmesan black pepper and a little salt if needed plus chopped parsley stir well to melt cheese and keep warm
- Increase oil temperature to 180 to 190 degrees Celsius fry the cooled fries for two to three minutes until golden and crispy
- Drain fries then season immediately with salt pepper grated parmesan and chopped fresh parsley toss gently to coat
- Slice the rested steak place fries on a serving plate top with steak and pour garlic parmesan sauce over garnish with rosemary and optional roasted garlic
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