STEAK FRITES WITH HERB BUTTER

STEAK FRITES WITH HERB BUTTER 3-4 pound beef tenderloin, cut into 1” thick steaks 1 tablespoon kosher salt + 1 teaspoon herbs de Provence 1 teaspoon ground black pepper Have the steaks at room temperature.  Mix the salt, herbs and pepper in a bowl; rub both sides of the steaks with the mixture, pressing into the meat. When ready to serve, heat an outdoor grill to 350˚.  Grill both sides of the steak for 4-5 minutes per side, depending on thickness and desirability of doneness. This should be the last process of this dish; make the potatoes first and the herb butter to be ready to serve.  Slice the steak into ½ inch thick slices across the grain. GRILLED FRITES 2 pounds new potatoes, cut into quarters, parboiled for 5-7 minutes, drained Salt and pepper 1 tablespoon olive oil In a bowl, combine the parboiled potatoes, salt and pepper to taste and olive oil.  Toss well. Heat a grill pan over medium heat of grill (350˚). Place potatoes in the grill pan, cover the grill, cook 5 minutes, toss and cook another 5-8 minutes, until golden brown on all sides.  Serve alongside the steak. HERB BUTTER 4 ounces unsalted butter, softened to room temperature 2 tablespoons of each:  chopped chives, parsley, basil, thyme Pinch of kosher salt Mix all ingredients in a bowl; keep at room temperature so it can be spread on the steaks.