Often mistakenly referred to as ‘French fries’, frites in fact originate from Belgium. It is no exaggeration to state that they are Belgium’s national dish. Be sure to deep fry the frites twice for the best results.
Ingredients
- 800 g lean beef steak
- 4 tbsp olive oil
- 1 tbsp Dijon mustard
- 1 tbsp Worcestershire sauce 1⁄4 – 1⁄2 tsp Tabasco
- 60 g gherkins
- 60 g onion
- 4-6 very fresh organic egg yolks
- 60 g capers
- 2 tbsp finely chopped flat-leaf parsley salt and freshly ground black pepper
- Frites:
- 1 kg floury potatoes groundnut oil, for deep frying sea salt flakes, for seasoning
Instructions
1- Trim the beef, discarding any fat or gristle, and cut into cubes. Mince the meat into the mixer bowl with the coarse grinding plate on the food grinder on speed 4. Do this twice, so the meat is reasonably finely ground.
2- Change to the flat beater and mix in the olive oil, mustard, Worcestershire sauce and Tabasco to taste on speed 1 until well-blended. Season to taste, divide into 4 to 6 portions and shape into steaks. Cover lightly and chill for 1 hour.
3- Chop the gherkins, onion and capers separately with the medium shredding drum on the rotor vegetable slicer/shredder on speed 4. Place in separate bowls.
4- Peel and cut the potatoes into 1 cm slices and then into 5 mm strips. Cover with cold water and leave to soak for 1 hour. Afterwards, drain the potatoes thoroughly and pat dry with a clean tea towel.
5- Heat the oil in a deep fryer to 170°C. Deep fry the potatoes in batches for 3 to 5 minutes until they are tender but still pale in colour. Drain on kitchen paper and leave to cool completely.
6- Just before serving, reheat the oil to 190°C and deep fry the blanched frites in batches for 2 to 4 minutes until they are golden brown and crispy. Drain on kitchen paper and sprinkle with sea salt.
7- Place the filet américain on plates and make a shallow depression in each steak. Carefully slide an egg yolk in the middle. Garnish with little heaps of gherkins, onion, capers and parsley. Serve with the hot frites.
