Steak Frites — Print Recipe — The Culinary Codex

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.

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.

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.