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.
Cook Time: 40 Minutes
Servings: 4
Ingredients: 18
Ingredients
Bearnaise Sauce
Frites
Preparation
-
Step 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.
-
Step 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.
Cooking 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. -
Step 3
Drizzle steaks evenly with oil; season with salt and peppercorns.
-
Step 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.
-
Step 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.
-
Step 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.
-
Step 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.
-
Step 8
Divide steaks and frites evenly among serving plates; drizzle with warmed bearnaise sauce.
Nutrition Information
733 Calories
17.7g SAT FAT
39g PROTEIN
6.2 mg IRON
12.7 mg ZINC
* Based on a 2,000 calorie diet
** Percent Daily Values are based on a 2,000-calorie diet
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.
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.
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 steaks and roasts until temperature reaches 145°F for medium rare, as measured by a meat thermometer, allowing to rest for three minutes.
- Cook Ground Beef to 160°F as measured by a meat thermometer.
- Refrigerate leftovers promptly.
For more information on degree of doneness and other cooking tips.
For more information on safe food handling and beef safety.
Related Recipes
Browse Recipes by Category
Google
Create an account then Cook, Save, & Share!
Register now to save favorites and discover new recipes every week.
Continue to SaveAlready have an account? Log In
