Steak Frites

Name: Steak Frites
Prep time: 30 min
Cook time: 30 min
Total time: 60 min
Yield: 2 servings
Cuisine: French
Ingredients: 2 entrecote steaks, about 250g each; 500g potatoes, cut into thick fries; 2 tablespoons unsalted butter; 2 tablespoons vegetable oil for frying; 2 shallots, finely diced; 100ml dry red wine; 200ml beef broth; 1 tablespoon Dijon mustard; 2 tablespoons fresh tarragon, chopped; 1 teaspoon salt; 1/2 teaspoon black pepper

⏱ Prep Time 35 minutes

📈 Difficulty Medium

👥 Servings

The quintessential French bistro dish of a perfectly seared steak served with crispy golden fries and a classic sauce. Simple yet elegant, it represents the heart of casual Parisian dining culture.

Nutrition & Info

Protein 19.1g

Carbs 23.0g

Fat 22.3g

Protein Carbs Fat

Dietary

gluten-free

Ingredients

2 entrecote steaks, about 250g each
500g potatoes, cut into thick fries
2 tablespoons unsalted butter
2 tablespoons vegetable oil for frying
2 shallots, finely diced
100ml dry red wine
200ml beef broth
1 tablespoon Dijon mustard
2 tablespoons fresh tarragon, chopped
1 teaspoon salt
1/2 teaspoon black pepper

Instructions

1
Peel and cut the potatoes into thick batons, soak them in cold water for thirty minutes to remove excess starch, then dry them thoroughly with a clean towel.
2
Fry the potatoes twice in hot oil — first at 150 degrees for six minutes to cook through, then at 190 degrees for three minutes until golden and crispy.
3
Season the steaks generously with salt and pepper, then sear them in a screaming hot cast-iron skillet with butter for three to four minutes per side for medium-rare.
4
Remove the steaks and rest them while you make the sauce by sauteing shallots in the same pan, deglazing with red wine, adding broth, and finishing with mustard and tarragon.
5
Slice the rested steak against the grain, arrange on warm plates alongside the crispy frites, and drizzle the pan sauce generously over the meat.

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Did You Know?

France and Belgium have a long-standing friendly dispute over which country invented frites, but the French bistro tradition of pairing them with steak dates back to the 1800s Parisian cafes.