Parisian Style Steak Frites Recipes

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STEAK FRITES RECIPE



Steak Frites Recipe image

Steak Frites Recipe with lemon herb butter is a classic French dish that is absolutely delicious and incredibly easy to make.

Provided by Chef Billy Parisi

Categories     Main

Time 27m

Number Of Ingredients 16

3 softened unsalted sticks of butter
1 tablespoon minced fresh rosemary
2 tablespoons minced fresh thyme
¼ cup sliced green onions
2 finely minced cloves of garlic
zest and juice of 1 lemon
2 teaspoons sea salt
½ teaspoon pepper
3 russet potatoes cut into batonnet slices
sea salt to taste
2 12- ounce New York strip steaks
2 tablespoons olive oil
8-10 sprigs of fresh thyme
8-10 garlic cloves
4 tablespoons unsalted butter
sea salt and pepper to taste

Steps:

  • Butter: Add the butter to a stand mixer with the paddle attachment and whip on high speed until light and fluffy, about 5-7 minutes.
  • Next, add in the rosemary, thyme, green onions, garlic, lemon zest, lemon juice, salt, and pepper until combined. Set aside.
  • Fries: Add the fries to a container of cold water and move around with your hands to get some of the starch off.
  • Drain and rinse the potatoes again and drain off any excess water.
  • Place them in a deep fryer or a pot of oil at 300° for 3 minutes.
  • When ready to serve turn the heat to 350° and cook for 3-5 more minutes. Toss with salt in a bowl and serve.
  • Steak: Season the steak on both sides with salt and pepper.
  • Add the oil to a large frying pan over high heat. Once smoking, add in the strip steak and turn the heat down to medium.
  • Add in the thyme, garlic, and butter and cook for 3-5 minutes per side for a medium-rare internal temperature.
  • Once you flip the steak over baste the steak until it's done.
  • Rest the steak for 3-4 minutes before slicing and serving with some of the butter and fries.

Nutrition Facts : Calories 528 kcal, Carbohydrate 33 g, Protein 25 g, Fat 34 g, SaturatedFat 14 g, Cholesterol 110 mg, Sodium 1227 mg, Fiber 3 g, Sugar 1 g, ServingSize 1 serving

A CLASSIC STEAK FRITES RECIPE



A Classic Steak Frites Recipe image

It's true what they say about the food in Paris: It's rich, decadent, and deliciously French. One of the most famously French meals is steak...

Provided by David Zinczenko and Matt Goulding

Categories     Dinner

Number Of Ingredients 12

4 Tbsp butter
softened
Juice of 1⁄2 lemon
1 small shallot
minced
1 clove garlic
peeled and grated
1 Tbsp minced fresh chives
1 tsp Dijon mustard
1 tsp Worcestershire
1 lb skirt or hanger steak
Salt and black pepper to taste

Steps:

  • Combine the butter, lemon juice, shallot, garlic, chives, mustard, and Worcestershire in a mixing bowl. Stir to thoroughly combine. Reserve on the countertop. Preheat a grill, grill pan, or cast-iron skillet over high heat. Season the steak all over with salt and plenty of black pepper. Cook the steaks, turning frequently, for about 8 minutes total (depending on the thickness), until well browned on both sides and firm but still easily yielding to the touch. Rest for at least 5 minutes before slicing. Top each steak with one-fourth of the butter, and serve with the hot fries from our Crispy Oven-Baked Fries recipe.

Nutrition Facts : Calories 460

STEAK-FRITES



Steak-Frites image

In Belgium, steak-frites is practically one word. A steak without a mountain of Belgian fries and a pint of fresh beer is unthinkable. The two signature dishes of Belgium are moules-frites (mussels with fries) and steak-frites. My grandfather Charles, a butcher all his life, always said to choose meat that is marbled with tiny veins of fat.

Provided by Ruth Van Waerebeek

Categories     Beef     Potato     Sauté     Quick & Easy

Yield Serves 4

Number Of Ingredients 5

4 beef steaks, such as porterhouse, sirloin, rib eye, shell or filet mignon (1/2 pound each and 3/4 to 1 inch thick), or one 2-pound steak
5 tablespoons unsalted butter
salt and freshly ground black pepper to taste
1 tablespoon water
Belgian fries

Steps:

  • With a sharp knife, make small incisions, about 1 1/2 inches apart in the fat around the outside of each steak.
  • Melt 3 tablespoons of the butter in a large heavy skillet or sauté pan over high heat until hot but not smoking. Add the steaks and sear for 1 minute on each side. Reduce the heat to medium. Season the steaks generously with salt and pepper and continue cooking, turning the steaks every other minute, until you see little pearls of blood come to the surface, about 6 to 8 minutes. The steaks should be cooked rare to medium for juicy, tender meat.
  • Remove the steaks and place them on warmed plates. Over medium heat, deglaze the pan with the water and swirl in the remaining 2 tablespoons butter. Drizzle these pan juices over the meat and serve at once with fries.

STEAK FRITES WITH BéARNAISE-ISH



Steak Frites with Béarnaise-ish image

Provided by Food Network

Categories     main-dish

Time 55m

Yield 2 servings

Number Of Ingredients 12

1 boneless ribeye steak, about 2 centimeters (1-inch) thick (500 grams/1 pound)
2 large russet potatoes, scrubbed clean, cut into 1-centimeter (1/2-inch) fries
Canola oil
Kosher salt
1 teaspoon olive oil
Freshly ground black pepper
1 tablespoon butter (15 grams)
2 garlic cloves, unpeeled, divided
4 sprigs fresh tarragon, divided
1/4 cup mayonnaise
1 to 2 teaspoons lemon juice
1 tablespoon finely chopped chives

Steps:

  • Set the steak out at room temperature for 20 to 30 minutes. Preheat your oven to 200 degrees F (95 degrees C). Line a baking sheet with a cooling rack or paper towel and set aside.
  • Place the potatoes into a Dutch oven or large heavy-bottomed pot. Cover the potatoes with about 1 centimeter (1/2 inch) of canola oil, place a lid on the pot and bring to a boil over high heat; this should take about 5 minutes. When boiling, remove the lid and cook, without stirring, for 10 minutes.
  • Carefully stir the fries, gently scraping the bottom of the pot to loosen any that are stuck and cook for another 10 minutes, or until golden and crisp. Remove the fries from the oil and transfer to the prepared baking sheet. Season immediately with salt and transfer to the oven to keep warm.
  • Heat a large cast-iron skillet over medium-high heat. Pat the steak dry with paper towel. Rub with the olive oil and season with salt and pepper. Add to the pan and sear for 3 to 4 minutes per side, or until golden brown. Add the butter into the pan along with one clove of unpeeled garlic and 2 sprigs of tarragon. Carefully tilt the pan slightly and spoon the butter over the steak for 1 to 2 minutes for medium, or until the steak is cooked to your liking. Remove the steak from the pan and set aside to rest for 5 to 10 minutes.
  • Meanwhile, peel and mince the remaining garlic, finely chop the remaining 2 sprigs of tarragon and add to a bowl along with the mayonnaise and lemon juice, to taste.
  • To serve, cut the steak into 1-centimeter (1/2-inch) thick slices and transfer to two plates along with the fries, a scattering of chives and a dollop of béarnaise-ish sauce. Season with a bit more salt and pepper.

PARISIAN-STYLE STEAK FRITES



Parisian-Style Steak Frites image

When we lived in Geneva, there was a famous restaurant that only served one thing: entrecote. Also known as steak-frites, it's thin-sliced hanger steak cooked to order, covered in the most addictive herb butter sauce I've ever had. People literally line up out the door every night to get in--and this is why. After playing with several bloggers' guesses about the sauce ingredients, including some that involved chicken livers, this combination came pretty darn close to our memory of the experience. Serve with shoestring fries.

Provided by gremlinhill

Categories     World Cuisine Recipes     European     French

Time 34m

Yield 4

Number Of Ingredients 10

1 teaspoon vegetable oil, or as needed
2 hanger steaks
2 tablespoons minced shallot
¼ cup dry white wine
¼ cup beef broth
2 anchovy fillets, chopped, or more to taste
3 tablespoons butter
1 tablespoon minced fresh parsley
1 tablespoon minced fresh chervil
1 teaspoon minced fresh thyme

Steps:

  • Heat vegetable oil in a heavy skillet over medium-high heat. Cook steaks to desired doneness, about 5 minutes per side for medium; an instant-read thermometer inserted into the center should read 130 degrees F (54 degrees C). Transfer steaks to a plate to rest.
  • Place shallots in the skillet and cook until beginning to soften, about 2 minutes. Pour wine into the skillet and bring to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon. Add broth and anchovy; cook until thickened to sauce consistency, 2 to 3 minutes. Remove skillet from heat; whisk butter in gradually. Stir parsley, chervil, and thyme into the sauce. Puree sauce in the skillet with an immersion blender until smooth.
  • Cut steaks into thin slices across the grain; spoon sauce over slices.

Nutrition Facts : Calories 370.4 calories, Carbohydrate 1.5 g, Cholesterol 96.1 mg, Fat 26.4 g, Fiber 0.1 g, Protein 27.8 g, SaturatedFat 12.5 g, Sodium 255.4 mg, Sugar 0.3 g

FRENCH BISTRO STEAK ON GARLIC CROUTES AND POTATO FRITES



French Bistro Steak on Garlic Croutes and Potato Frites image

This recipe originally called for sweet potato frites, but we are not fans of sweet potatoes, so alas the change. Make sure to time the cooking of the steak to when the potato frites will be done.

Provided by Deantini

Categories     Steak

Time 50m

Yield 4 serving(s)

Number Of Ingredients 15

4 slices vienna bread
1 garlic clove, halved
4 teaspoons olive oil
16 ounces rib eye grilling steak (or 2 x 8 oz striploin grilling steak)
2 tablespoons green peppercorns, cracked (or 2 tbsp cracked black peppercorns)
1/4 cup red wine
1/4 cup beef stock
1/4 cup sweet red pepper, finely diced
1 shallot, finely diced (or 1 green onion, finely diced)
2 teaspoons butter
4 potatoes, peeled and cut into long strips like french fries, but thinner
1 tablespoon vegetable oil
1 teaspoon dried thyme
1/4 teaspoon salt
1/4 teaspoon pepper

Steps:

  • Potato Frites:.
  • Preheat oven to 400 degrees.
  • In bowl, toss potatoes with oil, thyme, salt and pepper.
  • Arrange on foil-lined rimmed baking sheet.
  • Bake, turning once, for 40 minutes or until tender inside and crisp outside.
  • While potatoes cook, start the Bistro Steak.
  • Bistro Steak On Garlic Croutes:.
  • Rub bread all over with cut side of garlic; brush with 2 teaspoons (10 mL) of the oil. Toast on baking sheet for 10 minutes or until golden.
  • Meanwhile, trim off all but 1/8 inch (3 mm) fat from steak, if needed.
  • Roll edges in peppercorns to coat.
  • In skillet, heat remaining oil over medium-high heat; cook steaks for 4 to 6 minutes per side or until medium-rare inside and browned. Transfer to plate; cover and keep warm.
  • Add wine and stock to skillet; bring to boil, scraping up any brown bits. Boil for about 1 minute or until reduced by half. Remove from heat.
  • Stir in red pepper, shallot, butter and any juices accumulated on plate.
  • Cut steaks in half; place on croûtes.
  • Pour sauce over top.
  • Serve with Potato Frites.

Nutrition Facts : Calories 764.3, Fat 18.6, SaturatedFat 5.4, Cholesterol 94.8, Sodium 815, Carbohydrate 96, Fiber 7.5, Sugar 4.7, Protein 50

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