Featured by Pugilist Winery in the Gold Wine Club.


Your favorite cut of beef steak (Rib eye, porterhouse, or flank work well)
4 Tbs. butter
3/4 cup red wine
Salt & pepper to taste

For the Frites:
3-4 cups vegetable oil
2 lbs. Russet potatoes, peeled & dried, cut into 1/2 inch sticks
Salt & pepper to taste


For the Steaks:

Preheat oven to 325 degrees. Season meat liberally with salt and pepper. Using an iron skillet or other thick bottom sauté pan, melt butter on high heat. Add steaks before butter burns. Sear on both sides; about 4 minutes per side per 3/4 inch of thickness. At this point, the steaks are rare. If you’d like, finish the cooking in the oven 4-10 minutes more, depending on your preference. If you wish to make a red wine sauce, add the red wine to the sauté pan and reduce by 50 percent. You may wish to add an additional Tbs. of butter. Pour over steaks prior to serving.

For the Frites:

In a deep fryer or heavy deep pot, heat the oil. Use a deep fat thermometer to heat until 325 degrees. Add potatoes 1 cup at a time. Cook for 4-5 minutes and remove with a slotted spoon to paper towels on a plate. Let cool 30 min. up to 6 hours. Repeat the process above prior to serving.

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