Duo of Steaks au Jus with Fried Potatoes

Credit: Didier Loire


Step 1: Steak

Trim any fatty outer parts from the steak as well as the largest nerves. Set the trimmings aside.

Season only one side with salt, and begin cooking the steak in a sauté pan, seasoned-side down. Sear the meat, paying careful attention not to overcook it. Once the first side has been seared well, season the second side, and sear. Add the butter and the beef trimmings. Cook slowly and baste often, then finish cooking on the fatty side.

Once the rib steak has been cooked rare, set on a rack placed on a plate. Set the steak aside in a warm spot, covered with a piece of aluminum foil.

Step 2: Top Blade Steak

Trim the top blade steak and cut it in 4 slices. Brown it in a very hot pot on all sides. Lightly season with fleur de sel and freshly ground pepper.

Place it in a sous-vide bag with 1/2 cup (10 cl) of beef jus and the truffle juice. Seal and cook for 72 hours in 133°F (56°C) water. Cool on ice, then remove the steak from the bag and drain, making sure to reserve the braising juices.

Finely mince the shallots and sweat slowly. Top with the steak pieces, and add the braising juices and remaining beef jus. Add the chopped truffle, and glaze all of the ingredients.

Peel the grapes, seed, and set aside.

Cut the ham into triangles 1 1/2 inches (4 cm) on each side. Fry the grapes until they are lightly browned, and add the ham.

Step 3: Potatoes

Peel the potatoes, slice into 20 lengthwise wedges and round off the edges. Shape into 4-inch (10 cm) slices, a longer than they are wide, and slightly tapered at each end.

Stalk the parsley, and remove the leaves from the stalks.

Simmer the fries in the goose fat with the bouquet garni, the split cloves of garlic, and the peeled, whole shallot.

Drain when cooked.

Next, brown the fries in a cast iron skillet in some butter. Season with fleur de sel, and mix with the parsley leaves, then season with freshly ground pepper.

Step 4: Plating

Place the rib steak on a serving dish with the potatoes.

Serve the chicken steak mixture in a cassolette, moistened with the braising juices.

Slice the beef in front of the guests, and serve it on plates with the potatoes and the chicken steak. Coat with the au jus.

This recipe was originally published in "Culinary Encyclopedia by Alain Ducasse" (Éditions Alain Ducasse). See all credits