Steak frites with beef tallow fries and horseradish garlic aioli

Aioli: mix mayo, prepared horseradish, a couple cloves of garlic, a little Dijon, lemon juice, kosher salt, ground pepper and parsley.

Slowly melt beef tallow for frying.

Cut the ends off the potatoes, peel quickly so they do not brown, square off a flat side, cut into evenly sized planks and then fries, and soak covered in cold water.

First fry the dried potatoes in tallow at about 325 to 330 degrees for 3 to 4 minutes, cooking but not browning them; remove.

Second fry at about 375 to crisp and brown; drain the oil and salt with kosher salt while hot.

Plate the sliced chuck with the fries and the aioli, finished with a little flaky sea salt and a little green.