People throughout France sit down regularly to a meal of deceptive simplicity and universal appeal: steak and french fries. It may seem like the world’s easiest dish (after all, it requires only two main ingredients), but the steak must be meaty and juicy, the potatoes buttery and crisp, and both must arrive at the table piping hot. Here’s an uptown version of this French bistro classic, featuring my favorite cut of beef for steaks– rib eye– anointed with a dollop of creamy Béarnaise. The French would most likely pan-fry the steaks, but I prefer the flavor that comes with grilling although last night I did pan sear the rib eye as it was too cold to turn on the grill.

The frites get their meltingly soft interior and crisp crust from a two-step frying process: the first at a lower temperature to cook them through, the second at higher heat to crisp them.

Steak Frites

La Entrecôte est prêt

Béarnais

La Mise en place est prêt

Béarnais

First bring the vinnegar, wine, tarragon, chervil and shallots to a boil.

Béarnais

Jo Ann preparing the Béarnaise

Béarnais

After straining the liquid, you add the egg yokes and carefully whisk.

Béarnais

Finally whisk in the egg yokes, butter and the remaining tarragon and chervil until warm and thick.

Pomme Frites

Frying up the pomme frites during the second fry session.

Steak Frites

Plate up the steak frites and enjoy with a hearty glass of red wine.

To get this recipe check out our recipe database at Searching4Zen.com.

Advertisements

2 thoughts on “Steak Frites

  1. hi Jon – Which variety of potatoes did you use for the french fries? In UK we always cooked our “chips” in lard and some people still do in the north of France. Good photo of the Microplane board! I still use mine for all sorts of grating even if they we destined to be used on wood!

    Like

    • We use a golden brown potato that I don’t know the name of that we buy at the local marché. They look like what is called a russet potato in the US. It was great fun last Saturday when Jo Ann and I had to go out looking for lard. We first asked for “lard” as Google Translate said that was a standard word for it, but we ended up with lardons, which we also needed. We then found out, at least locally lard is known as saindoux.

      I still laugh when I see the photo of the microplane board about their inception. Dick needs to keep that to give to some culinary museum some day.

      Like

Leave a Reply

Please log in using one of these methods to post your comment:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s