Steak Frites

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

Steak Frites with Béarnaise Sauce – Classic Recipe
Photos courtesy of Beef. It's What’s For Dinner

18 ingredients

4 servings

40 minutes

Nutrition information per serving, 4 servings: 733 Calories; 387 Calories from fat; 43g Total Fat (17.7 g Saturated Fat; 1.2 g Trans Fat; 3.9 g Polyunsaturated Fat; 17.9 g Monounsaturated Fat;) 281 mg Cholesterol; 1469 mg Sodium; 42 g Total Carbohydrate; 3.3 g Dietary Fiber; 2.5 g Total Sugars; 39 g Protein; 0 g Added Sugars; 71.1 mg Calcium; 6.2 mg Iron; 1399 mg Potassium; 0.7 mcg Vitamin D; 0.5 mg Riboflavin; 11.3 mg NE Niacin; 1.3 mg Vitamin B6; 7.9 mcg Vitamin B12; 444 mg Phosphorus; 12.7 mg Zinc; 57.2 mcg Selenium; 278 mg Choline.

Ingredients:

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

  • 2 tablespoons canola oil
  • 2 teaspoons salt
  • 2 teaspoons ground peppercorns

Bearnaise Sauce:

  • ½ cup white wine vinegar

  • ½ cup white wine
  • ¼ cup minced shallots
  • 3 egg yolks
  • 2 tablespoons water
  • ¼ cup butter, melted and warmed
  • 1 tablespoon chopped fresh tarragon
  • ¼ teaspoon salt
  • ¼ teaspoon freshly ground black pepper
  • 1 dash hot pepper sauce
  • 1 dash Worcestershire sauce

Frites (fries):

  • 4 russet potatoes, cut into ½-inch strips

  • ¼ cup salt
  • 4 cups beef tallow or canola oil

Safe Handling Tips:

  • Wash hands with soap and water before cooking and always after touching raw meat.

  • Separate raw meat from other foods.
  • Wash all cutting boards, utensils, and dishes after touching raw meat.
  • Do not reuse marinades used on raw foods.
  • Wash all produce prior to use.
  • Cook beef until temperature reaches 145°F for medium rare steaks and roasts 160°F for ground beef.
  • Refrigerate food promptly.

Cooking:

1. To prepare bearnaise sauce, heat a small saucepan over medium-high heat. Add vinegar, white wine and shallots; simmer 5–7 minutes or until reduced by half. Remove from heat; set aside and keep warm.

2. Prepare a double boiler. Whisk egg yolks and water constantly over low heat 4–6 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. (Keep warm.)

3. Drizzle steaks with oil; season evenly with salt and peppercorns. Grill on medium, ash-covered coals (or medium heat on gas grill) 11–14 minutes for medium rare (145°F) to medium (160°F), turning occasionally.

4. Place potatoes with ¼ cup salt in a container; run under cold water 10 minutes to remove starch. Drain and pat dry.

5. Heat beef tallow to 275°F in a countertop fryer; blanch fries 4–5 minutes until tender. Increase oil temperature to 350°F; fry 3–5 more minutes until golden and crisp. Salt as desired.

6. Divide steaks and frites among plates; drizzle with warmed bearnaise sauce.

Cook’s Tip: Be careful not to overheat the eggs or stop whisking constantly when making the sauce, or it will coagulate and become lumpy.

This recipe is an excellent source of Protein, Iron, Potassium, Riboflavin, Niacin, Vitamin B6, Vitamin B12, Phosphorus, Zinc, Selenium, and Choline; and a good source of Dietary Fiber.

Source: beefitswhatsfordinner.com