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This is the ultimate guide to making the perfect Steak Frites at home. The dish features a luscious, juicy, medium-rare steak paired with crispy, golden French fries. Choose between two incredible sauces: a rich, classic Au Poivre or a vibrant, herbaceous L'Entrecôte sauce to complete this iconic bistro meal.
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Prep and par-cook potatoes for frites, then freeze them solid. Alternatively, use store-bought frozen fries. → Pan-sear a thick, room-temperature, well-seasoned steak over high heat. Add butter, garlic, and thyme, then baste until medium-rare. Let it rest. → While the steak rests, prepare your sauce of choice: either the herbaceous L'Entrecôte sauce in a blender or the creamy Au Poivre sauce in a pan. → Perform the final, quick fry on the frites at 350°F (177°C) until golden brown and crispy. Season immediately. → Slice the rested steak, plate alongside a generous pile of frites, spoon over the sauce, and garnish.
Prep and par-cook potatoes for frites, then freeze them solid. Alternatively, use store-bought frozen fries. → Pan-sear a thick, room-temperature, well-seasoned steak over high heat. Add butter, garlic, and thyme, then baste until medium-rare. Let it rest. → While the steak rests, prepare your sauce of choice: either the herbaceous L'Entrecôte sauce in a blender or the creamy Au Poivre sauce in a pan. → Perform the final, quick fry on the frites at 350°F (177°C) until golden brown and crispy. Season immediately. → Slice the rested steak, plate alongside a generous pile of frites, spoon over the sauce, and garnish.
This is the ultimate guide to making the perfect Steak Frites at home. The dish features a luscious, juicy, medium-rare steak paired with crispy, golden French fries. Choose between two incredible sauces: a rich, classic Au Poivre or a vibrant, herbaceous L'Entrecôte sauce to complete this iconic bistro meal.
【Frites Prep (From Scratch)】Start by peeling your russet potatoes. Cut them into 1/4 inch thick fries using a french fry cutter or by hand with a knife.
In a pot of boiling water, add salt, baking soda, and vinegar. Par-boil the fries for 1-3 minutes until they are slightly flexible but not falling apart.
Carefully remove the par-boiled fries and drain them on a wire rack. Spread them out to cool completely, you can even put them in the fridge to speed this up.
Once cool, pat the fries completely dry with paper towels. Toss them in a bowl with a very light dusting of potato starch to help them get extra crispy.
Arrange the coated fries in a single layer on a sheet tray and place them in the freezer until completely frozen.
There are two methods for fries presented: a more involved from-scratch method and a very effective shortcut using store-bought frozen fries. For the shortcut, simply deep fry them from frozen at 325-350°F until golden brown and crispy.
Ensuring your steak is at room temperature and patted very dry is crucial for achieving a perfect, deep brown crust.
Resting the steak after cooking is a non-negotiable step. It allows the juices to redistribute, ensuring every bite is moist and flavorful.
When making the Au Poivre sauce, be careful when adding brandy to the hot pan as it can ignite (flambé). For safety, you can remove the pan from the heat before adding the alcohol.
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