Method
- 01
Pat your beef fillets dry with paper towels and let them sit at room temperature for 10 minutes. Season both sides generously with salt, pepper, and red chili flakes.
- 02
Preheat your oven to 400°F and line a sheet pan with parchment paper.
- 03
Cut your potatoes into ¼-inch fries. Soak them in cold water for 10 minutes to remove excess starch, then pat dry thoroughly.
- 04
Toss your potatoes with 2 tbsp vegetable oil, 1 tsp salt, and ¼ tsp black pepper. Spread evenly on the sheet pan in a single layer. Roast until golden and crispy.
- 05
While the fries roast, make the garlic aioli: Mince 4 cloves garlic very fine and whisk together with your mayonnaise and 1 tbsp fresh lime juice. Set aside.
- 06
Heat 1 tbsp vegetable oil in a cast iron skillet over high heat until it just begins to smoke. Sear your beef fillets for 3 minutes per side for medium-rare. Transfer to a warm plate and rest for 5 minutes.
- 07
In a small bowl, whisk together fish sauce, 1 tbsp fresh lime juice, light brown sugar, and 2 minced garlic cloves to make the Vietnamese sauce.
- 08
Plate the steak and fries together, drizzle the Vietnamese sauce over the steak, and dollop garlic aioli on the side.
- 09
Garnish with fresh cilantro and sliced scallions. Serve immediately.
