Name: Steak with French Fries - Steak Frites
Prep time: 10 min
Cook time: 50 min
Total time: 140 min
Ingredients: 1 large shallot (finely chopped); 3/4 cup dry red wine (180 ml); 4 oz unsalted butter (small cubes,125 g); salt (to taste); ground pepper (to taste); 4 large russet potatoes (cut to chip size); peanut oil (Deep Fry); salt (to taste); 4 large tenderloin steaks (6 oz each is ideal); 2 tbsp olive oil (30 ml); salt (to taste); ground pepper (to taste)

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Steak with French Fries – Steak Frites is a classic dish that is welcoming and filling at the same time. One of the most favourable recipes when you go out but just as easy to prepare at home. This is a family favourite. In France they prefer smaller steaks but go on quality rather than quality. Worth a try. My wife cooks this for me when she has bad news lol. Whilst the ingredients may appear confusing, they are very simple to use and produce a superb main dish. The fries are best fried twice for that extra crispiness and always make sure you don’t overcook the steak.

Steak with French Fries – Steak Frites

Most people enjoy a steak with thinly cut chips. This recipe s simple but the tastiest.

4.65 from 37 votes

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Course: Main Dish

Cuisine: French

Keyword: Alcohol, Beef, Steak, Vegetables

Prep Time: 10

Cook Time: 50

Total Time: 2 20

Servings: people

Calories: 97kcal

Ingredients

The Butter:

1 large shallot finely chopped
3/4 cup dry red wine 180 ml
4 oz unsalted butter small cubes,125 g
salt to taste
ground pepper to taste

The French fries:

4 large russet potatoes cut to chip size
peanut oil Deep Fry
salt to taste

The Steaks:

4 large tenderloin steaks 6 oz each is ideal
2 tbsp olive oil 30 ml
salt to taste
ground pepper to taste

Instructions

To prepare the butter, bring the shallots and wine to a boil in a small saucepan over moderate heat.
1 large shallot, 3/4 cup dry red wine
Boil until all the wine has evaporated, about 10 minutes.
Remove from the heat and whisk in the butter, salt, and pepper until the mixture is smooth except for the pieces of shallot.
4 oz unsalted butter, salt, ground pepper
Refrigerate for 1 hour before serving.
To prepare the French fries, soak the potato sticks in cold water for 20 minutes.
4 large russet potatoes
Drain and rinse them, then pat them dry with paper towels.
Heat at least 3 inches (8 cm) of the oil in a large pot over high heat until it reaches 325F (165C).
Fry the potatoes in 3 or 4 batches until they are soft and lightly browned, about 7 to 10 minutes.
Transfer the potatoes to drain on paper towels using a slotted spatula and allow them to cool completely, at least 20 minutes.
Bring the oil to 375F (190C) and fry the potatoes again until they are crisp and golden brown, about 5 minutes.
peanut oil
Transfer to paper towels, sprinkle with kosher salt, and keep warm in the oven while the remaining fries cook.
salt
To prepare the steaks, have the meat at room temperature.
4 large tenderloin steaks
Heat the olive oil in a large heavy skillet over high heat.
2 tbsp olive oil
Season the steaks with salt and pepper and, making sure the pan is very hot, saute the steaks until done to the degree you prefer-about 2 minutes on each side for medium rare.
salt, ground pepper
Transfer the steaks and fries to warm serving plates and top each steak with 1 to 2 tablespoons (15-30 ml) of the butter.

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