Steak Sandwich!

Pickled Onions 2 small red onion, sliced ⅓ inch thick 2 Tbsp pickling spice 2 cup white vinegar 2 cup water 2 Tbsp sugar 3 Tbsp kosher salt Sundried Tomato Aioli 1 egg + 1 yolk ⅓ cup sun dried tomatoes packed in oil, chopped Small handful of fresh basil Kosher Salt ½ lemon juiced 2 cloves garlic, roughly chopped 1-1 ½ avocado oil Steak 2 Tbsp avocado oil 2 fillet mignon Salt & pepper 4 cloves garlic, smashed Small bunch fresh thyme 3 sprigs fresh rosemary 4 Tbsp unsalted butter Frites (optional) 1 large russet potatoes, peeled and cut shoestring style 2 qt ice water 1.5 qt vegetable oil for frying Kosher salt Assembly 2 ciabatta rolls 4 oz cheese of choice, Arugula For the sundried tomato aioli, grab a tall container wide enough to fit an Immersion blender. To that add, egg & egg yolk, sundried tomatoes, salt garlic, lemon and basil. Pour in 1 cup of oil and fit your Immersion blender to the very bottom, covering the yolks. Begin to blend, keeping the immersion blender at the bottom until the eggs are mixed and everything is smooth. Then begin to lift the blender, moving it up and down until all of the oil is emulsified and you have a thick mayo consistency. If your sauce is too thick, slowly drizzle in 1 Tbsp of water while blending until you reach your desired consistency. Season your aioli to taste with salt & pepper then set aside in the fridge. Next, for the pickled onions add the sliced onions to a heat proof container. In a small sauce pot add white vinegar, water, sugar, pickling spice and kosher salt. Bring that to a simmer then pour on the onions. Make sure the onions are submerged in the pickling liquid then set aside. Prep your potatoes, to start, peel and cut your potatoes into very thin planks, take those planks and slice them long ways into shoestring strips. In a large bowl add the sliced potatoes and cover with ice water. Mix well to rinse off the starch. Add a towel to a sheet tray, add your potatoes on top and dry very thoroughly. First fry, in a medium pot, heat the vegetable oil until 325°F. Once the oil is hot, fry your potatoes in batches until cooked through but not golden. 2-3 minutes. We will fry them again so dont worry about getting them crispy. Drain on a wire rack and repeat with all your potatoes. Prep the steak, pat the steak very dry with a paper towel and season the steak generously with kosher salt and black pepper on both sides. Cook the steak, heat a 10 inch frying pan over medium high heat, once very hot add the avocado oil followed by the steaks. Press firmly into the pan to get full contact and cook for 2-3 minutes until a deep golden crust forms then flip, turn the heat to medium and add the butter, garlic, thyme and rosemary. Tilt the pan so the butter pools and repeatedly baste your steak until cooked to your desired doneness. Remove to a wire rack to cool. Rest the steak for at least 8 minutes while you fry the potatoes for the second time. Heat your oil to 375°F. Fry your potatoes, stirring constantly just until golden 2 ish minutes. Remove to a wire rack and season generously with kosher salt. Assembly, slice your steak into ⅓ inch slices. Toast your bread however possible. First bottom bread followed by generous aioli, then your sliced steak, pickled onions, frites, then your arugula. Sliced in half and enjoy!