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Steak Fries with Herb Garlic Butter and Aqua Sauce
Restaurant‑style steak fries featuring USDA‑prime chuck flap steak, hand‑cut Idaho potatoes, a rich herb‑garlic steak butter, and a luxurious aqua sauce made with shallots, cognac, white wine, cream and a blend of peppercorns. Served on a bed of crisp fries and garnished with chives.
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Cost Breakdown
Critical Success Points
- • Soaking potatoes in salted water with vinegar
- • Rendering steak trim into butter with herbs
- • Deglazing sauce with cognac and wine
- • Reducing sauce with stock before adding cream
- • Basting steak with herb‑garlic butter while searing
Safety Warnings
- • Hot oil can cause severe burns – use a deep, stable pan and never leave unattended
- • Alcohol flame when deglazing – keep flame away from flammable surfaces
- • Sharp knives – use proper cutting technique and keep fingertips tucked
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