Add 2 parts red wine, 1 part vegetable oil and 1 part garlic to the pitcher of a blender and puree. Marinate the steak in the mixture for 48 hours. Preheat the grill. Sprinkle the steak with salt and pepper and cook on the hot grill to desired doneness.
Heat the deep fryer to 275 degrees F.
Blanch the potatoes in the oil and cool to room temperature.
Raise the frying oil to 375 degrees F and fry the cooled potatoes until golden brown.
While hot, toss the fries with salt.
Slice the steak against the grain, top with some of the demi-glaze and serve the steak with the fries and sauteed vegetables.
This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.
Recipe courtesy of Dario's Brasserie