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Steak Frites (Steak & Fries)

written by

Anonymous

posted on

April 1, 2025

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Steak Frites or 'steak and fries' is a French cult classic seen on menus across the country. We share how to make this traditional recipe in the comfort of your own home.

INGREDIENTS:

  • 4 Beef Flat Iron Steaks (about 6 oz each)

Bearnaise Sauce

  • 1/2 cup white wine vinegar
  • 1/2 cup white wine
  • 1/4 cup minced shallots
  • 3 egg yolks
  • 2 tablespoons water
  • 1/4 cup butter, melted, warmed
  • 1 tablespoon chopped fresh tarragon
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 dash hot pepper sauce
  • 1 dash Worcestershire sauce
  • 2 tablespoons canola oil
  • 2 teaspoons salt
  • 2 teaspoons ground peppercorns

Frites

  • 4 each russet potatoes, cut into 1/2-inch strips
  • 1/4 cup salt
  • 4 cups Beef Tallow or canola oil

COOKING:

  1. To prepare bearnaise sauce, heat small saucepan over medium-high heat. Add vinegar, white wine and shallots; simmer 5 to 7 minutes or until liquid has reduced by half (about 1/4 cup). Remove from heat; set aside and keep warm.
  2. Prepare a double boiler. Whisk egg yolks and water constantly over low heat 4 to 6 minutes or until yolks become fluffy and light in color. Add reserved shallot mixture; slowly drizzle melted butter in while whisking constantly. Season with tarragon, salt, pepper, hot pepper and Worcestershire sauces.
    Cook's Tip: Be careful of getting the eggs too hot or not whisking constantly, or your mixture will coagulate and become lumpy. Keep sauce warm in a thermos until ready to serve. This sauce also doubles as a dipping sauce for fries.
  3. Drizzle steaks evenly with oil; season with salt and peppercorns.  
  4. Place steaks on grid over medium, ash-covered coals or over medium heat. Grill 11 to 14 minutes (over medium heat on preheated gas grill, 11 to 15 minutes) for medium-rare (145°F) to medium (160°F) doneness, turning occasionally.
  5. Place potatoes in container with 1/4 cup salt; run under cold water 10 minutes to remove starch. Drain potatoes; place paper towel lined baking sheet. Pat dry with paper towels.
  6. Heat beef tallow to 275°F in countertop fryer according to manufacturer's directions. Blanch fries in oil 4 to 5 minutes or until tender and cooked through; drain. Fry in batches to avoid overcrowding fryer.
  7. Increase fryer heat to 350°. Fry potatoes, a second time in oil, another 3 to 5 minutes or until the potatoes are golden brown and crisp.  Salt as desired, immediately after removing from oil.
  8. Divide steaks and frites evenly among serving plates; drizzle with warmed bearnaise sauce.

Courtesy of beefitswhatsfordinner. — Visit beefitswhatsfordinner for safe handling tips, and nutrition information.

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