Steak Frites and Red Wine Sauce

1. Turn oven on to 450°F with a rack in the centre position and one 6 inches from the top. Line a baking sheet with foil. Peel potato if desired, and cut into 1/4 inch thick fries. Place fries in a sieve and rinse with cold water. Pat dry with paper towel. On baking sheet combine fries, 2 tbsp. olive oil, spice blend and salt and pepper to taste. Transfer to centre rack of oven and set timer for 18 minutes. When timer goes off, turn broiler to 500°F and transfer fries to top rack. Broil 12 minutes until crisp. Monitor closely to prevent burning.

2. Drain steak and pat dry with paper towel. Season well with salt and pepper. – In a medium bowl, whisk together demi glace seasoning and 1/4 cup cold water.

3. In a second medium bowl, combine 1 tbsp. olive oil, dressing base to taste and half of the shallot.

4. In a medium skillet, heat 1 tbsp. olive oil over medium-high. Once hot, add steak and cook 12 minutes per side (23 minutes if customized protein was selected), or until steak reaches an internal temperature of 135°F. Remove steak from skillet and let rest 5 minutes to an internal temperature of 145°F.

5. Reduce heat to medium and add remaining shallot. Cook 12 minutes until soft. Add garlic, red cooking wine and whole thyme sprigs. Cook 12 minutes until wine has almost evaporated. Add demi glace mixture, bring to a low boil. Cook 34 minutes until reduced by half or desired consistency is reached. Remove from heat, carefully remove thyme and whisk in 1 tbsp. cold butter. Season to taste with salt.

6. To bowl with dressing, add spring mix, season to taste with salt and pepper and combine. Slice steak against grain into 1/2 inch thick slices. Divide steak, salad and fries between serving plates. Drizzle sauce over steak. Serve truffle aioli with fries. Enjoy!