Steak Frites

Fill a pot with water and bring to a boil. Add in the vinegar and a generous amount of salt.

Peel and cut potatoes into fry shape. Rinse the fries with cold water to remove extra starch.

Add the fries into the boiling water for 3 minutes. The vinegar will help the fries stay strong and crispy.

Set the fries on a paper towel to remove moisture. Fill a deep pot with oil, (about 3 inches worth from bottom) and put on medium-high heat until it reaches about 375 degrees Fahrenheit. (It will drop around 25-50 degrees that is why we want our original temperature so high)

Dry the fries with a paper towel and placed them in batches into the hot oil slowly. Be very careful with this step as you do not want to drop them all in at once.

Fry for 3-4 minutes for each batch and place on a wired rack to cool down. (This is the first fry)

Preheat a pan to medium-high heat. Add oil to the pan and cook the steak for 2 1/2 minutes a side. Bring the heat down to medium and add 4 or 5 TBSP of butter, 2 cloves of garlic, and rosemary or thyme to baste the steak. Baste on each side for 20-30 seconds a side. Set aside to rest.

In a separate pan, add oil, and black pepper on medium heat to toast. Cook for 2 minutes then add the shallot. Cook for another 2 minutes and add in the Brandy or Cognac. Burn off the alcohol for 2 minutes or until you do not smell a strong alcohol flavor. Add in beef stock and reduce by half for another 2 minutes. Once reduced, add in the heavy cream and stir everything together, cooking until slightly thickened. Finally, turn off the heat and add in the cold butter and whisk until it can coat the back of a spoon.

To finish the fries, fry them at 400 degrees for 2-3 minutes or until lightly golden brown and crispy. Remove and salt them immediately. Enjoy.