Few dishes are as timeless and universally beloved as Steak Frites, a classic French bistro favourite that combines the succulent charm of a perfectly cooked steak with the irresistible crunch of golden French fries. Today, we embark on a culinary journey to create the ultimate Steak Frites, a meal that will delight your senses and transport you to a cozy corner of Paris.
Ingredients:
For the Steak:
- 2 Beech Stone Farm steaks
- Salt and freshly ground black pepper
- 2 tablespoons of high-heat oil (such as canola or grapeseed)
- 2 tablespoons of unsalted butter
- 2 cloves of garlic, crushed
- Fresh rosemary or thyme sprigs (for extra flavour)
For the Frites:
- 4 large russet potatoes, peeled and cut into matchstick-sized fries
- Vegetable oil for frying
- Salt
For the Béarnaise Sauce:
- 2 tablespoons white wine vinegar
- 2 tablespoons dry white wine
- 2 shallots, finely chopped
- 2-3 fresh tarragon sprigs, finely chopped
- 3 egg yolks
- 1 cup (2 sticks) of unsalted butter, melted
- Salt and freshly ground black pepper to taste
- A squeeze of lemon juice
Instructions:
For the Frites (French Fries):
- Heat the vegetable oil in a deep fryer or a large, deep, heavy pot to 325°F (160°C).
- Fry the potato matchsticks in batches until they are just cooked but not yet golden, about 4-5 minutes per batch. Remove them and drain on paper towels.
- Increase the oil temperature to 375°F (190°C) and fry the potatoes again in batches until they turn a golden brown and crispy, about 2-3 minutes per batch. Remove, drain, and sprinkle with salt while still hot.
For the Béarnaise Sauce:
- In a small saucepan, combine the white wine vinegar, white wine, shallots, and tarragon.
- Reduce over low heat until almost all the liquid is gone, and then let it cool.
- In a separate bowl, whisk the egg yolks until they are slightly thickened.
- Slowly drizzle in the melted butter while continuing to whisk the yolks.
- Add the reduced vinegar mixture, and continue to whisk until the sauce thickens.
- Season the sauce with salt, pepper, and a squeeze of lemon juice to taste.
For the Steak:
- Take the steaks out of the refrigerator 30 minutes before cooking. This allows them to come to room temperature.
- Preheat your grill or a heavy skillet over high heat.
- Season the steaks generously with salt and freshly ground black pepper.
- Brush the steaks with oil and place them on the hot grill or skillet. Sear for 3-4 minutes on each side for medium-rare, adjusting the time for your preferred doneness.
- In the last minute of cooking, add the crushed garlic and herbs to the skillet, along with the butter. Baste the steaks with this aromatic mixture.
- Remove the steaks from the heat and let them rest for a few minutes before slicing.
To Serve: Arrange your perfectly cooked Steak Frites on a warm plate, with a generous portion of golden fries on the side. Drizzle the Béarnaise sauce over the steak, or serve it on the side for dipping.
Pair this dish with a glass of your favourite red wine.
Bon appétit!