Instructions: For the Frites: Place potatoes in a large bowl of cold water. Change the water repeatedly to remove the potato starch, until the water remains clear. (Potatoes can be prepared a few hours ahead to this point and set aside at room temperature in a bowl covered with cold water. Drain before cooking.)

Dry the potatoes well in a lettuce spinner and with a clean bath towel. Line two large baking sheets with paper towels. Heat oil to 350 degrees in a wok or large pot. Fry potatoes in small batches without crowding until completely cooked, but barely colored, turning occasionally. Transfer to the prepared sheets in a single layer using a slotted spoon. (Potatoes can be prepared a few hours ahead to this point and set aside at room temperature.)

Heat oven to 200 degrees. Line another baking sheet with paper towels. Reheat oil to 350 degrees. Fry potatoes again in small batches until crisp and golden brown, turning occasionally. Transfer cooked potatoes to the prepared sheet using a slotted spoon, and keep them warm in the oven while cooking the remaining potatoes. Sprinkle with salt.

For the steak: Boil shallots with red-wine vinegar in a heavy, small saucepan until the mixture is reduced to a glaze. Add wine, and boil until sauce is syrupy. Add chicken stock, garlic and soy sauce and boil until it has reduced and thickened to a sauce-like consistency. Season with salt and pepper. (This can be prepared several hours ahead, cooled, covered, and set aside at cool room temperature, or refrigerated.)

Season steak with salt and pepper. Place a heavy cast-iron skillet over medium-high heat and film with oil. Sear both sides of steak in skillet, and place in a 300 degree oven, and cook until steak is medium-rare. Transfer steak to a cutting board, and let it rest five minutes.

Meanwhile add shallot glaze with butter to skillet to deglaze. Slice steak diagonally crosswise. Overlap the slices on a plate and pour the glaze over the steak. Serve immediately with Frites.

This recipe yields 2 servings.

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