Steak Mock Frites Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

STEAK MOCK FRITES



Steak Mock Frites image

There is no better, more reliable restaurant dish than steak frites. It is perhaps America's favorite French food, a cheeseburger deluxe recast for date nights, celebrations, feasts. Few make the dish at home, though: The frites are too labor-intensive for all but the most project-oriented cooks. Here, then, is a recipe to fake out the fries, one that will take even a relatively neophyte home cook little more than an hour to make. The aim is great steak, a delicious sauce of maître d'hôtel butter, and potatoes with a terrific quality of French fry-ness, supreme crispness, with soft and creamy flesh within. (Here's a video to get you started on how to cook the perfect steak at home.)

Provided by Sam Sifton

Categories     dinner, lunch, steaks and chops, main course

Time 1h

Yield 4 servings

Number Of Ingredients 11

Kosher salt
8-12 new, baby or C-grade potatoes
3 tablespoons neutral oil, like canola
6 tablespoons unsalted butter
2 teaspoons thyme leaves, minced
1 small shallot, peeled and minced
1 teaspoon freshly squeezed lemon juice
Splash Champagne or white-wine vinegar
2 pounds beef steak, like boneless rib-eye, approximately 1 inch thick
Kosher salt and freshly ground black pepper
1 tablespoon neutral oil, like canola.

Steps:

  • Preheat oven to 450. Set a large pot filled with salted water on the stove. Add potatoes, turn heat to high and cook, gently boiling, until they are softened, approximately 15 minutes. Drain potatoes, and dry them well.
  • Grease a sheet pan with half the oil, and put the potatoes on the pan. Using a potato masher or the bottom of a heavy glass, gently smash each potato, pressing it down to a thickness of less than an inch. Drizzle the rest of the oil over the smashed potatoes, place on top rack in the oven and allow to roast until the exteriors are golden and crunchy, approximately 20 to 25 minutes. Add salt to taste.
  • Make the maître d'hôtel butter. Put the butter on a cutting board and, using a fork, cut the other ingredients into it until the butter is creamy and smooth. Scrape the butter together with a chef's knife, and form it into a rough log. If making it ahead of time, you can roll it tight in a sheet of plastic wrap and refrigerate until ready to use.
  • As the potatoes finish crisping, make the steaks. Set a heavy-bottomed skillet - or 2 if your steaks are large and you are cooking them in 4 pieces - over high heat, and let it sit for a few minutes. Shower the steaks with an aggressive amount of salt and pepper. Add the oil to the pan, and shake to distribute. It will almost immediately begin to smoke. Place the steaks in the pan, and allow to sear, unattended, for 4 minutes, until they have developed a serious crust. Turn the steaks over, and cook for an additional 3 to 6 minutes for medium-rare. Remove steaks to a warm platter to rest. Top each steak with a tablespoon of the butter.
  • Remove the potatoes from the oven, and season them with salt and a grind of pepper. Place 2 or 3 crunchy potatoes on each plate, then nestle a steak up beside them. Top each steak with pats of the remaining butter.

Nutrition Facts : @context http, Calories 987, UnsaturatedFat 41 grams, Carbohydrate 31 grams, Fat 77 grams, Fiber 4 grams, Protein 46 grams, SaturatedFat 32 grams, Sodium 1026 milligrams, Sugar 2 grams, TransFat 4 grams

STEAK-FRITES



Steak-Frites image

In Belgium, steak-frites is practically one word. A steak without a mountain of Belgian fries and a pint of fresh beer is unthinkable. The two signature dishes of Belgium are moules-frites (mussels with fries) and steak-frites. My grandfather Charles, a butcher all his life, always said to choose meat that is marbled with tiny veins of fat.

Provided by Ruth Van Waerebeek

Categories     Beef     Potato     Sauté     Quick & Easy

Yield Serves 4

Number Of Ingredients 5

4 beef steaks, such as porterhouse, sirloin, rib eye, shell or filet mignon (1/2 pound each and 3/4 to 1 inch thick), or one 2-pound steak
5 tablespoons unsalted butter
salt and freshly ground black pepper to taste
1 tablespoon water
Belgian fries

Steps:

  • With a sharp knife, make small incisions, about 1 1/2 inches apart in the fat around the outside of each steak.
  • Melt 3 tablespoons of the butter in a large heavy skillet or sauté pan over high heat until hot but not smoking. Add the steaks and sear for 1 minute on each side. Reduce the heat to medium. Season the steaks generously with salt and pepper and continue cooking, turning the steaks every other minute, until you see little pearls of blood come to the surface, about 6 to 8 minutes. The steaks should be cooked rare to medium for juicy, tender meat.
  • Remove the steaks and place them on warmed plates. Over medium heat, deglaze the pan with the water and swirl in the remaining 2 tablespoons butter. Drizzle these pan juices over the meat and serve at once with fries.

PARISIAN-STYLE STEAK FRITES



Parisian-Style Steak Frites image

When we lived in Geneva, there was a famous restaurant that only served one thing: entrecote. Also known as steak-frites, it's thin-sliced hanger steak cooked to order, covered in the most addictive herb butter sauce I've ever had. People literally line up out the door every night to get in--and this is why. After playing with several bloggers' guesses about the sauce ingredients, including some that involved chicken livers, this combination came pretty darn close to our memory of the experience. Serve with shoestring fries.

Provided by gremlinhill

Categories     World Cuisine Recipes     European     French

Time 34m

Yield 4

Number Of Ingredients 10

1 teaspoon vegetable oil, or as needed
2 hanger steaks
2 tablespoons minced shallot
¼ cup dry white wine
¼ cup beef broth
2 anchovy fillets, chopped, or more to taste
3 tablespoons butter
1 tablespoon minced fresh parsley
1 tablespoon minced fresh chervil
1 teaspoon minced fresh thyme

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.

Nutrition Facts : Calories 370.4 calories, Carbohydrate 1.5 g, Cholesterol 96.1 mg, Fat 26.4 g, Fiber 0.1 g, Protein 27.8 g, SaturatedFat 12.5 g, Sodium 255.4 mg, Sugar 0.3 g

STEAK "FRITES"



Steak

In our updated version of classic Steak Frites, slices of tender filet mignon are pan-seared and served with crisp oven-baked fries and Dijon mustard. Mixed greens and a glass of red wine complete the meal.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers     Finger Food Recipes

Number Of Ingredients 7

4 Idaho potatoes (about 2 1/2 pounds)
2 teaspoons extra-virgin olive oil
2 teaspoons coarse salt
1/2 teaspoon freshly ground pepper
4 four-ounce slices of filet mignon (beef tenderloin)
Dijon mustard, for serving
Cooking spray

Steps:

  • Heat oven to 450 degrees. Place two baking sheets in oven. Peel potatoes; cut into 1/4-inch sticks. Place in a bowl; toss with olive oil, 1 1/2 teaspoons salt, and 1/4 teaspoon pepper. Carefully remove baking sheets from oven; coat with cooking spray. Divide potatoes between the hot baking sheets in a single layer. Bake, tossing occasionally, until golden brown, 20 to 30 minutes.
  • While potatoes are cooking, heat a cast-iron or heavy skillet over medium heat until very hot. Place filet slices in a layer of plastic wrap; lightly pound with the flat side of a meat tenderizer until 1/2 inch thick. Season steaks on both sides with remaining 1/2 teaspoon salt and 1/4 teaspoon pepper. Sear in hot skillet until browned on both sides and medium rare in center, about 2 minutes per side. Serve immediately with fries and Dijon mustard.

Nutrition Facts : Calories 378 g, Cholesterol 70 g, Fat 12 g, Fiber 3 g, Protein 28 g, Sodium 625 g

STEAK MOCK FRITES



STEAK MOCK FRITES image

Categories     Beef     Potato     Side

Yield 4 servings

Number Of Ingredients 14

For the mock frites:
Kosher salt
8 - 12 new, baby, or C-grade potatoes
3 tablespoons neutral oil, like canola
For the maitre d'hotel butter:
6 tablespoons unsalted butter
2 teaspoons thyme leaves, minced
1 small shallot, peeled and minced
1 teaspoon freshly squeezed lemon juice
Splash Champagne or white wine vinegar
For the steak:
2 pounds beef steak, like boneless rib-eye, approximately 1 inch thick
Kosher salt and ground pepper
1 tablespoon canola

Steps:

  • 1. Preheat over to 450. Set a large pot filled with salted water on the stove. Add potatoes, turn heat to high and cook, gently boiling, until they are softened, approximately 15 minutes. Darin potatoes and dry them well. 2. Grease a sheet pan with half the oil and put the potatoes on the pan. Using a potato masher or the bottom of a heavy glass, gently smash each potato, pressing it down to a thickness of less than an inch. Drizzle the rest of the oil over the smashed potatoes, place on top rack in the over and allow to roast until the exteriors are golden and crunchy, approximately 20 to 25 minutes. Add salt to taste. 3. Make the maitre d'hotel butter. Put the butter on a cutting board and, using a fork, cut the other ingredients into it until the butter is creamy and smooth. Scrape the butter together with a chef's knife, and form it into a rough log. If making it ahead of time, you can roll it tight in a sheet of plastic wrap and refrigerate until ready to use. 4. As the potatoes finish crisping, make the steaks. Set a heavy-bottomed skillet--or 2 if your steaks are large and you are cooking them in 4 pieces--over high heat and let it sit for a few minutes. Shower the steaks with an aggressive amount of salt and pepper. Add the oil the the pan and shake to distribute. It will almost immediately begin to smoke. Place the steak in the pan and allow to sear, unattended, for 4 minutes, until they have developed a serious crust. Turn the steak over and cook for an additional 3 to 6 minutes for medium-rare. Remove steaks to a warm platter to rest. top each steak with a tablespoon of the butter. 5.Remove the potatoes from the oven and season them with salt and a grind of pepper. Place 2 or 3 crunchy potatoes on each plate, then nestle a steak up beside them. Top each steak with pats of the remaining butter.

More about "steak mock frites recipes"

10 BEST MOCK STEAK RECIPES | YUMMLY
10-best-mock-steak-recipes-yummly image
2021-10-24 The Best Mock Steak Recipes on Yummly | Beef And Snap Pea Stir-fry, Perfect Oven-roasted Steak, Korean Bulgogi. ... Steak Frites with Blue Cheese Butter Chef Richard Blais. russet potatoes, kosher salt, chopped parsley, kosher salt, canola oil and 15 more. Gluten Free Ricotta Gnocchi KitchenAid. extra-virgin olive oil, all purpose gluten free flour, whole milk ricotta cheese and 6 more. Mock ...
From yummly.com


FREEDOM FROM FRIES - THE NEW YORK TIMES
2014-05-15 The dish is steak mock frites. For mock frites, boil a bunch of the freshly harvested young potatoes that begin to show up at farmers’ markets in late spring, tiny and sweet, or failing that ...
From nytimes.com
Estimated Reading Time 4 mins


SIMPLE STEAK AU POIVRE RECIPE | RECIPE | STEAK AU POIVRE ...
Mar 27, 2015 - Steak au poivre sounds as if it would be difficult, but it is actually quite simple to prepare, and makes an easy and elegant (perhaps somewhat pricy) meal Essentially it is a sautéed steak, with a quick pan sauce This version made with black peppercorns and Sichuan pepper tastes bright but not overpoweringly peppery o…
From pinterest.jp


A SPECIAL STEAK DINNER - THE NEW YORK TIMES - VERVE TIMES
2021-11-01 Give it a try sometime, perhaps alongside these steak mock frites (above), either with the maître d’hotel butter I call for in the recipe, ... Other ideas for cooking this week include this wowzer new recipe for chicken birria, brothy enough to eat as a stew, but delicious for tacos as well, especially if you assemble them as we do these quesabirria tacos from a while back. Also this ...
From vervetimes.com


STEAK MOCK FRITES | RECIPE CLOUD APP
Steak Mock Frites includes Kosher salt, 8-12 new, baby or C-grade potatoes, 3 tablespoons neutral oil, like canola, 6 tablespoons unsalted butter, 2 teaspoons thyme leaves, minced, 1 small shallot, peeled and minced, 1 teaspoon freshly squeezed lemon juice, Splash Champagne or white-wine vinegar, 2 pounds beef steak, like boneless rib-eye, approximately 1 inch thick, Kosher salt and freshly ...
From recipecloudapp.com


A SPECIAL STEAK DINNER – DNYUZ
5 minutes ago Give it a try sometime, perhaps alongside these steak mock frites (above), either with the maître d’hotel butter I call for in the recipe, ... Other ideas for cooking this week include this wowzer new recipe for chicken birria, brothy enough to eat as a stew, but delicious for tacos as well, especially if you assemble them as we do these quesabirria tacos from a while back. Also this ...
From dnyuz.com


STEAK MOCK FRITES | ERIC SUGAR | COPY ME THAT
Few make the dish at home, though: The frites are too labor-intensive for all but the most project-oriented cooks. Here, then, is a recipe to fake out the fries, one that will take even a relatively neophyte home cook little more than an hour to make. The aim is great steak, a delicious sauce of maître d'hôtel butter, and potatoes with a terrific quality of French fry-ness, supreme crispness ...
From copymethat.com


STEAK MOCK FRITES RECIPES
Steak Mock Frites Recipes. STEAK MOCK FRITES. There is no better, more reliable restaurant dish than steak frites. It is perhaps America's favorite French food, a cheeseburger deluxe recast for date nights, celebrations, feasts. Few make the dish at home, though: The frites are too labor-intensive for all but the most project-oriented cooks. Here, then, is a recipe to fake out the fries, one ...
From tfrecipes.com


A SPECIAL STEAK DINNER - THE NEW YORK TIMES
13 minutes ago Give it a try sometime, perhaps alongside these steak mock frites (above), either with the maître d’hotel butter I call for in the recipe, or with a bowl of Béarnaise sauce. Then toast one ...
From nytimes.com


STEAK MOCK FRITES RECIPE | RECIPE | RECIPES, FOOD, COOKING ...
Mar 13, 2016 - There is no better, more reliable restaurant dish than steak frites It is perhaps America's favorite French food, a cheeseburger deluxe recast for date nights, celebrations, feasts Few make the dish at home, though: The frites are too labor-intensive for all but the most project-oriented cooks
From pinterest.ca


STEAK MOCK FRITES - DINING AND COOKING
Chefs’ Collections Recipes Steak Mock Frites. There is no better, more reliable restaurant dish than steak frites. It is perhaps America’s favorite French food, a cheeseburger deluxe recast for date nights, celebrations, feasts. Few make the dish at home, though: The frites are too labor-intensive for all but the most project-oriented cooks. Here, then, is a recipe to fake out the fries ...
From diningandcooking.com


STEAK MOCK FRITES | RIVER | COPY ME THAT
Steak Mock Frites. cooking.nytimes.com River. loading... X. Ingredients. FOR THE MOCK FRITES: Kosher salt; 8-12 new, baby or C-grade potatoes; 3 tablespoons neutral oil, like canola; FOR THE MAÎTRE D’HÔTEL BUTTER: 6 tablespoons unsalted butter; 2 teaspoons thyme leaves, minced; 1 small shallot, peeled and minced; 1 teaspoon freshly squeezed lemon juice; Splash Champagne or white …
From copymethat.com


STEAK MOCK FRITES - PLAIN.RECIPES
Top each steak with a tablespoon of the butter. Remove the potatoes from the oven, and season them with salt and a grind of pepper. Place 2 or 3 crunchy potatoes on each plate, then nestle a steak up beside them. Top each steak with pats of the remaining butter.
From plain.recipes


Related Search