This traditional bistro recipe is from Josh Moulton, executive chef at Bleu Café in Greenwich, Connecticut. Here the frites, French fries, are cooked two times. For delicious results, do the first round of frying a day ahead, chill the fries, and fry again just before serving. And, if you don’t have a cooking thermometer, heat the oil, then test it by submerging one fry; if the fry pops up and floats, the oil is hot enough for cooking.
The ripe fruit of a Sonoma County Merlot or Zinfandel is the perfect counterpoint to these simply grilled steaks; recommended Merlot producers include Kendall-Jackson, Longboard and Pride Mountain, and recommended producers for Zinfandel include Greenwood Ridge, DeLoach and Rosenblum.