Ribeye Steak with Truffle-Parm Fries

• Transfer the fries to a parchment-lined baking sheet and bake in the oven for 30 - 40 minutes or until golden-brown, tossing halfway.
• Meanwhile, grate the Parmigiano Reggiano.
• When the fries are almost done, scatter over the Parmigiano Reggiano and return to the oven for the final 2 minutes of cooking time.

• Chop the onion.
• Melt a knob of butter in a saucepan over medium-high heat and fry the onion for 1 - 2 minutes.
• Deglaze with the veal jus and half of the red wine vinegar, then add the bay leaf.
• Allow to reduce for 10 - 12 minutes, or until the sauce has thickened and become syrup-like (see Tip).

Tip: add a splash of water as necessary if it seems too thick.

• Melt a generous knob of butter in a frying pan over medium-high heat. 
• When the butter is nice and hot, fry the steak for either 3 - 4 minutes per side (for 120g or 240g), or 5 - 6 minutes per side (for 360g or 480g).
• Remove from the pan and allow to rest under aluminum foil for at least 3 minutes.

• In a salad bowl, combine the mayonnaise with the mustard and the rest of the red wine vinegar. Season to taste with salt and pepper.
• Slice the cucumber into crescents.
• Cut the lettuce into thin strips.
• Transfer both to the salad bowl and toss well to combine with the dressing.