A CLASSIC STEAK FRITES RECIPE
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
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 FRIES
Thick-cut fries are a perfect complement to steaks and hearty burgers.
Provided by Andrew Pyzdek
Categories Side Dish Potato Side Dish Recipes Roasted Potato Recipes
Time 35m
Yield 4
Number Of Ingredients 5
Steps:
- Preheat the oven to 500 degrees F (260 degrees C).
- Mix olive oil and grill seasoning together in a large bowl. Add potato wedges and toss to coat.
- Line 2 baking sheets with aluminum foil. Crumple up foil slightly and grease with cooking spray. Arrange potato wedges on the foil so that they are not touching and have enough room to cook.
- Bake in the preheated oven, turning once, until brown and crispy, about 25 minutes.
Nutrition Facts : Calories 228.1 calories, Carbohydrate 38 g, Fat 7 g, Fiber 5 g, Protein 4.5 g, SaturatedFat 1 g, Sodium 379.9 mg, Sugar 1.7 g
STEAK-FRITES
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
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.
PARISIAN-STYLE STEAK FRITES
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
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
STEAK FRITES
A ubiquitous Parisian bistro lunch: beautifully rare steak bathed in butter with crispy fries. The arteries that pump my red American blood scream "Sacre Bleu" but my tummy screams "Vive le France".
Provided by TheeBadMonkey
Categories Steak
Time 3h
Yield 2-3 more than stisfying lunches, 2-3 serving(s)
Number Of Ingredients 8
Steps:
- For the Steak:.
- Season steaks with salt and pepper on both sides. If you have time, let the salted steaks sit for 35 minutes in the fridge - they'll be a bit more juicy this way. If not, just season and cook.
- Heat the oil in a cast iron skillet over medium high heat until almost smoking.
- sear the steaks about 4 minutes per side, or until rare to medium rare.
- Remove, set aside and keep warm.
- At this point, you can simply deglaze the pan with your choice of water, wine, or even a combination of pepper, cream, brandy, and mustard and reduce to make a sauce for the steaks, but I prefer just a dab of butter.
- For the Frites:.
- Peel and cut the potatoes into about 1/4' matchsticks.
- Soak in cold water for at least 2 hours - overnight is fine.
- Drain the potatoes and transfer to large bowl. Toss with the cornstarch. Transfer to wire rack on rimmed baking sheet. If that's too much work, I sometimes just dry them on paper towels --
- Heat the peanut oil to 330 degrees F.
- Fry in a few batches for about 3 minutes - until it's partially cooked, but not yet browned.
- Remove each batch to drain on paper towel.
- Raise the temperature of the oil to about 375 degrees F.
- Fry potatoes again in batches for 1 or 2 minutes, or until golden and crispy - this will ensure that you have fries that will stay crispy, even if the butter gets to them.
- Serve immediately, go to confession*.
- *optional.
Nutrition Facts : Calories 4923.8, Fat 458.1, SaturatedFat 82.3, Cholesterol 30.5, Sodium 148.9, Carbohydrate 200.7, Fiber 24.4, Sugar 8.6, Protein 22.5
STEAK-FRITES WITH SHALLOT GLAZE
Chef Michel Richard offers this recipe for the bistro classic.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes
Number Of Ingredients 11
Steps:
- Boil shallots with red-wine vinegar in a heavy, small saucepan until the mixture is reduced to a glaze. Add wine, and boil until sauce is syrupy. Add chicken stock, garlic, and soy sauce, and boil until it has reduced and thickened to a saucelike consistency. Season with salt and pepper. (This can be prepared several hours ahead, cooled, covered, and set aside at cool room temperature, or refrigerated.)
- Season steak with salt and pepper. Place a heavy cast-iron skillet over medium-high heat, and film with oil. Sear both sides of steak in skillet, and place in a 300 degree oven, and cook until steak is medium rare. Transfer steak to a cutting board, and let it rest 5 minutes. Meanwhile add shallot glaze with butter to skillet to deglaze.
- Slice steak diagonally crosswise. Overlap the slices on a plate and pour the glaze over the steak. Serve immediately with frites.
STEAK "FRITES"
In our updated version of classic Steak Frites, slices of tender filet mignon are pan-seared and served with crisp oven-baked fries and Dijon mustard. Mixed greens and a glass of red wine complete the meal.
Provided by Martha Stewart
Categories Food & Cooking Appetizers Finger Food Recipes
Number Of Ingredients 7
Steps:
- Heat oven to 450 degrees. Place two baking sheets in oven. Peel potatoes; cut into 1/4-inch sticks. Place in a bowl; toss with olive oil, 1 1/2 teaspoons salt, and 1/4 teaspoon pepper. Carefully remove baking sheets from oven; coat with cooking spray. Divide potatoes between the hot baking sheets in a single layer. Bake, tossing occasionally, until golden brown, 20 to 30 minutes.
- While potatoes are cooking, heat a cast-iron or heavy skillet over medium heat until very hot. Place filet slices in a layer of plastic wrap; lightly pound with the flat side of a meat tenderizer until 1/2 inch thick. Season steaks on both sides with remaining 1/2 teaspoon salt and 1/4 teaspoon pepper. Sear in hot skillet until browned on both sides and medium rare in center, about 2 minutes per side. Serve immediately with fries and Dijon mustard.
Nutrition Facts : Calories 378 g, Cholesterol 70 g, Fat 12 g, Fiber 3 g, Protein 28 g, Sodium 625 g
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- Peel the potatoes and slice lengthwise 1/4 inch thick. Cut the slices into 1/4-inch-wide sticks and soak in ice water for 15 minutes.
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