Parisian Style Steak Frites Recipes

STEAK FRITES RECIPE

Steps:

• Butter: Add the butter to a stand mixer with the paddle attachment and whip on high speed until light and fluffy, about 5-7 minutes.
• Next, add in the rosemary, thyme, green onions, garlic, lemon zest, lemon juice, salt, and pepper until combined. Set aside.
• Fries: Add the fries to a container of cold water and move around with your hands to get some of the starch off.
• Drain and rinse the potatoes again and drain off any excess water.
• Place them in a deep fryer or a pot of oil at 300° for 3 minutes.
• When ready to serve turn the heat to 350° and cook for 3-5 more minutes. Toss with salt in a bowl and serve.
• Steak: Season the steak on both sides with salt and pepper.
• Add the oil to a large frying pan over high heat. Once smoking, add in the strip steak and turn the heat down to medium.
• Add in the thyme, garlic, and butter and cook for 3-5 minutes per side for a medium-rare internal temperature.
• Once you flip the steak over baste the steak until it's done.
• Rest the steak for 3-4 minutes before slicing and serving with some of the butter and fries.

PARISIAN-STYLE STEAK FRITES

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.

A CLASSIC STEAK FRITES RECIPE

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.

FRENCH BISTRO STEAK ON GARLIC CROUTES AND POTATO FRITES

Steps:

• Potato Frites:.
• Preheat oven to 400 degrees.
• In bowl, toss potatoes with oil, thyme, salt and pepper.
• Arrange on foil-lined rimmed baking sheet.
• Bake, turning once, for 40 minutes or until tender inside and crisp outside.
• While potatoes cook, start the Bistro Steak.
• Bistro Steak On Garlic Croutes:.
• Rub bread all over with cut side of garlic; brush with 2 teaspoons (10 mL) of the oil. Toast on baking sheet for 10 minutes or until golden.
• Meanwhile, trim off all but 1/8 inch (3 mm) fat from steak, if needed.
• Roll edges in peppercorns to coat.
• In skillet, heat remaining oil over medium-high heat; cook steaks for 4 to 6 minutes per side or until medium-rare inside and browned. Transfer to plate; cover and keep warm.
• Add wine and stock to skillet; bring to boil, scraping up any brown bits. Boil for about 1 minute or until reduced by half. Remove from heat.
• Stir in red pepper, shallot, butter and any juices accumulated on plate.
• Cut steaks in half; place on croûtes.
• Pour sauce over top.
• Serve with Potato Frites.