Directions

1. Slice the potatoes into shoestrings using a mandoline or sharp knife.
2. Soak the potatoes in a large bowl of water for 30 minutes.
3. Completely dry the potatoes on paper towels until the moisture is completely gone. To ensure all of the moisture is removed, let the shoestring potatoes air dry on the paper towel for 30 minutes.
4. While the potatoes are drying, make the truffle aioli. In a small bowl, whisk the mayo, sour cream, truffle oil, garlic, lemon juice, salt, and pepper.
5. Prepare the steaks. Season the steaks with salt and pepper. Place a cast iron on the stovetop over medium high heat. Add the butter, rosemary, and garlic cloves. Once it starts to smoke, add your filets.

6. Cook the steaks for 3-5 minutes on each side depending on the desired cook of the steaks.
   
   Rare: Cook for 2-3 minutes on each side.
   Medium rare: Cook 3-4 minutes on each side.
   Medium: Cook for 5 minutes on each side.
   
   A medium steak is 145, a medium-rare steak is 135, and a rare steak is 125. Take the steak off of the heat 10 degrees before it reaches the desired temperature since the last 10 degrees will be gained while it rests.

7. While the steaks are cooking in the pan, baste with the butter, herbs, and garlic. This can be done by carefully tipping the hot pan so the butter mixture pools to one side and then scooping it with a spoon and pouring on top of the steak. Continue to do this until a caramelization begins to form and flip the steaks and do it on the other side as well.
8. Fry the french fries. Fill a large pot with the oil. Heat over medium heat until it gets to 350 degrees.
9. Fry the potatoes in batches for 5 minutes. Be sure not to overcrowd the pot or the potatoes won’t crisp up.
10. Using a slotted spoon or tongs, remove the fries from the pot and lay on a plate line with paper towels. Season with salt and pepper while still hot.
11. Once cooled down a bit, toss in the truffle oil and parmesan cheese.
12. Serve the steak sliced alongside truffle shoestring fries and a side of truffle aioli.