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1
Heat 1 1/2 to 2 inches oil in a deep frying pan over medium heat to 325 F degrees.
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2
Cut potatoes into thin slices lengthwise.
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3
Cut each slice into thin shoestring strips.
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4
Place cut potatoes on paper towels.
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5
Place 2 generous handfuls of potatoes at a time into hot oil, in 2 batches.
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6
Par cook the potatoes 2 minutes and transfer to a towel lined plate.
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7
Raise heat to medium high up to 375 degrees F. Allow oil to rise to a higher temperature, 3 to 5 minutes.
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8
Return potatoes to oil in 2 batches to crisp them, cooking them to a deep, golden brown color, another 2 to 3 minutes per batch.
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9
Remove potatoes from oil to clean towels to drain.
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10
Season with fine salt and serve.
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11
For steaks, heat a large nonstick skillet over high heat.
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12
Add a little oil to the pan, 1 turn.
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13
Season steaks with salt and pepper.
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14
Place steaks in skillet and sear 2 minutes on each side.
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15
Reduce heat to medium and cook steaks 6 minutes longer for medium rare, 8 for medium to medium well.
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16
Remove steaks to a warm plate to rest.
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17
Add 2 tablespoons butter and the shallots to the pan.
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18
Cook shallots 2 or 3 minutes, add flour to the pan and cook a minute longer.
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19
Whisk wine into pan and lift pan drippings up.
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20
Add the last tablespoon of butter and remove the pan from the heat.
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21
Spoon wine and shallot sauce over the steaks and serve with hot, shoestring potatoes.
