Rib Eye Steak in Beurre Blanc with Duck Fat Fries

  • Level: Intermediate
  • Total: 2 hr 15 min
  • Prep: 20 min
  • Inactive: 1 hr 5 min
  • Cook: 50 min
  • Yield: 2 servings
Share This Recipe

Ingredients

Fries:

2 cups warm water

1/2 cup raw sugar

2 russets, cut into 1/4-inch fries

3 cups duck fat

1/4 teaspoon cayenne pepper

Freshly cracked black pepper

Sea salt

Beurre Blanc:

1/4 cup white wine vinegar

1/4 cup good-quality dry white wine

2 shallots, minced

1 stick (1/2 cup) cold butter, cubed

2 tablespoons fresh tarragon leaves, roughly chopped

1/2 teaspoon sea salt

Freshly cracked black pepper

Steak:

2 tablespoons canola oil

Two 1-inch-thick rib eye steaks, at room temperature

1/2 teaspoon coarse salt

Freshly cracked black pepper

2 tablespoons butter

Directions

  1. For the fries: To the warm water, add the raw sugar and whisk. Soak the fries in the sugar water for 1 hour, or up to overnight. Strain and dry off in a salad spinner. In a large pot, heat the duck fat to 325 degrees F. Blanch 1 cup of fries at a time until cooked but not crispy, about 5 minutes. Once all batches have been blanched, raise the temperature of the oil to 375 degrees F. Fry in batches again until golden and crispy, 3 to 4 minutes. Season with cayenne, black pepper and sea salt. For the beurre blanc: Heat a saucepan over medium-high heat. Add the vinegar, white wine and shallots. Let boil and reduce down to 2 tablespoons of liquid. Take off the heat and let cool for about 1 minute. Put the saucepan back on the burner without turning on the heat. Throw in a few butter cubes at a time; whisk until the butter is melted. Continue until all the butter is melted. Add the tarragon, salt and some pepper. Mix. Cover, turn the heat to very low and let sit. For the steak: Heat the canola oil in a pan over medium-high heat. Sprinkle the steaks with the salt and some pepper. Cook for 3 1/2 minutes per side for medium-rare. For the last minute of cooking, add the butter and melt. Remove the steaks from the heat, tent and let rest for 5 minutes. Place the steaks and fries on plates and top with some beurre blanc.

Fudge Factor

Chocolate Desserts

Indulge in our decadent chocolate desserts, from cookies and cakes to puddings, souffles and truffles.

Over-the-Top-Delicious Treats to Satisfy Your Food Obsession

Are you infatuated with ice cream? Do you lust over lobster? Swoon at the sight of chocolate? Here's the best recipe for each food …

Review: Anthony Bourdain and Eric Ripert's Chocolate Bar Nov 16, 2012

Anthony Bourdain and Eric Ripert have teamed up with master chocolatier Christopher Curtin to create the "Good & Evil" chocolate b …

How-To: Chocolate Cream Puffs

Make this classic and elegant French dessert using our step-by-step guide.

Easy Gift Idea: Chocolate-Covered Toffee Feb 7, 2013

Looking for an easy gift idea? Cooking Channel's recipe for Chocolate-Covered Toffee is just the ticket. A touch of coffee in the …

The Craziest Chocolate Creations for American Chocolate Week Mar 17, 2013

It’s officially American Chocolate Week. Check out photos of mind-blowing chocolate creations.

How to Make Truffles

Learn how to make a chocolate lover's favorite treat: the classic truffle made from smooth chocolate ganache.